Gluten-Free Pizzelles

 A crisp pizzelle cookie that is every bit as good as the traditional one.

INGREDIENTS

1 1/2 cup gluten-free flour

2 teaspoons baking powder

Dash of salt

3/4 cup sugar

1/2 cup melted butter, unsalted

3 large eggs

2 teaspoons vanilla

TO MAKE CHOCOLATE FLAVOR

3 Tablespoons cocoa powder

3 additional Tablespoons sugar

TO MAKE CITRUS FLAVOR

1 Tablespoon orange zest

TO MAKE ALMOND FLAVOR

1 teaspoon almond extract

Confectioner's sugar for dusting

INSTRUCTIONS

In large bowl, combine flour, sugar, baking powder and salt. Whisk to blend.

In smaller bowl, combine melted butter, eggs, and flavoring. Whisk to blend.

Pour wet ingredients into dry. Mix thoroughly.

Spray pizzelle maker with spray oil. Wipe off with paper towel.

Plug in pizzelle maker so it can preheat.

When pizzelle maker in ready, put 1  - 2 Tablespoons of batter on each section of the pizzelle cooker. Cook for 10 - 20 seconds, You will have to try a few to determine the right cooking time for your pizzelle cooker. 

Remove pizzelles. Allow to cool before sprinkling with contectioner's sugar.

Or quickly bend a hot pizzelle around a knife to make pizzelle tacos or press around a glass to make a bowl shape.

Lemon Olive Oil Cake

 This small cake has a pop of lemon flavor and as a bonus, it is gluten free and dairy free.

INGREDIENTS

2 eggs, lightly beaten

1/4 cup olive oil

1/3 cup honey

1/4 cup freshly squeezed lemon juice

2 tsp. lemon zest

1 tsp. vanilla

1 3/4 cups almond flour

1/4 cup coconut flour

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp salt

For the lemon glaze

3/4 cup powdered sugar

1/2 tsp. lemon zest

1 - 2 Tablespoons lemon juice

Combine all glaze ingredients in small bowl.

INSTRUCTIONS

Preheat oven to 350 degrees, Line a 6 or 7 inch springform pan with parchment paper. Coat the sides with nonstick spray,

In one bowl, whisk together eggs, olive oil, honey, lemon juice, zest and vanilla.

Add in almond flour, coconut flour, baking soda, baking powder, and salt.

Transfer to prepared cake pan. Smooth top with spatula. Bake for 30-35 minutes or until a toothpick comes out clean.  Allow to set in pan for 5 minutes and then transfer to a wire rack to cool completely before topping with lemon glaze.

Bacon Ranch Potato Salad

 A cool and creamy summer side dish for your next barbeque.

As a bonus, this is dairy free.

INGREDIENTS

2 pounds gold potatoes (if large, peel; if small, there is no need to peel the potatoes)

1/2 cup mayonnaise

1 tsp. dried dill weed

1 tsp. garlic powder

1 tsp. onion powder

3/4 tsp. salt

1/2 tsp. black pepper

1 Tablespoon cider vinegar

4 strips of bacon, cooked and crumbled

1/2 cup sliced green onions

2 Tablespoons sliced chives

1 Tablespoon minced fresh dill

INSTRUCTIONS

Place potatoes in a large pot and cover with water. Add one teaspoon salt. Bring to boil and cook until potatoes are fork tender. Drain, cool, and slice into bite size pieces.

Cook bacon until crispy. Drain fat on paper towels and crumble.

Whisk together mayonnaise, herbs, spices and vinegar until smooth and creamy.

Combine potatoes, sliced green onions, bacon and mayonnaise mixture in large bowl. Stir gently to combine. Cover and refrigerate at least 30 minutes before serving.

Peanut Butter Chocolate Chip Cookies - Dairy-Free & Gluten-Free

 A great cookies for those who are on dairy and gluten restricted diets.

INGREDIENTS

2 cups peanut butter

2 cups sugar

4 eggs, beaten

2 tsp. vanilla

2 cups dairy-free mini chocolate chips

1 cup pecans, chopped small

INSTRUCTIONS

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In mixer bowl, combine peanut butter, sugar, eggs, and vanilla., Mix well until well blended. Stir in chocolate chips and pecans. Drop by tablespoon onto prepared baking sheet. Bake  for 10 minutes or until lightly browned. Do not overbake.

Cool on cookie sheet for a few minutes before transferring to wire racks to cool completely. Store in airtight container.

Recipe Source" Penzy's Spices

Homemade Dog Treats

 Baking treats doesn't have to be just for humans to enjoy. These homemade doggy treats are guaranteed to put a wag on the tail of your favorite dog.  Make some for your own pet or, like we did, have a dog biscuit bake sale in your neighborhood. 

This recipe comes from Taste of Yum.

INGREDIENTS

1 cup pumpkin

1/2 cup natural peanut butter

2 eggs

1/4 cup vegetable oil

2 1/2 cups organic whole wheat flour

1 tsp. baking soda

For that something extra, you can frost these treats with  a mixture of 2 Tablespoon bacon grease and 1/4 cup peanut butter.

INSTRUCTIONS

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Combine pumpkin, peanut butter, eggs and oil with a mixer. Add in baking soda and flour. Mix to combine. Knead to incorporate all the ingredients.

Roll out to about 1/2 inch thickness. Cut with cookie cutters. Bake for 15-17 minutes. Allow to cool. Frost if desired.

Asian BBQ Chicken Drumsticks

 These tasty chicken legs are budget friendly and feed a big group.

Recipe Source: MomOf6

INGREDIENTS

12-14 chicken legs

2/3 cup soy sauce

2/3 cup brown sugar

1/4 cup of your favorite BBQ sauce

1 tsp. Sriracha sauce

1 tsp. minced garlic

1 tsp. minced fresh ginger

INSTRUCTIONS

Mix together all the ingredients expect chicken legs to form marinade. Place drumsticks in zip lock bag and pour marinade over the them. Seal and place in refrigerator for at least 4 hours.

Preheat oven to 350 degrees. Drain chicken from marinade, reserving marinade. Line a rimmed baking sheet with non-stick foil. Bake for 45 minutes.

"Sterilize" the marinade by pouring it into a saucepan and bringing it to a boil. Boil for five minutes.

Preheat your BBQ grill and finish the chicken legs on the grill, brushing with marinade on top for 10 - 15 minutes.