Potato Soup

I got the recipe from my best friend at work. She would bring in leftover soup to work and share it with me. YUM! The first time I tried making this recipe was for a Sunday school dinner and it was the first soup to be finished. I made the mistake the second time I made it to try to make it on the stove. I all but burnt it that time. I suggest to make it in the crock pot it is not as easy to burn that way.

6-8 potatoes, diced
2 1/4 c. half and half
1 can cream of chicken or mushroom soup
1 jar cheese wiz

Dice potatoes and cook until tender (like you if you were making potato salad). Mix half and half, soup and cheese wiz in crock pot and simmer on low. Add potatoes after tender. Simmer until thickened.

Broccoli Soup

I got the recipe from my best friend at work. She would bring in leftover soup to work and share it with me. YUM!

2 bags broccoli (big bags)
2 1/4 c. half and half
1 can chicken broth
1 block Velveta cheese
2 cans broccoli cheese soup
1/3 c. all purpose flour
1/2 c. water

Steam broccoli. In a crock pot add half and half, broth, velveta, and soup. Simmer on low heat so not to burn the cheese. Add flour and water to help thinking.

36-hour chocolate chip cookies, gluten-free

36-hour chocolate chip cookies, gluten-free
1 cup sorghum flour
1 cup tapioca starch
1 cup potato starch
1 cup amaranth flour
1 tablespoon xanthan gum
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 1/2 sticks unsalted butter, softened
1 1/4 cup brown sugar
1 cup plus 2 tablespoons granulated sugar (we used bakers’ sugar, which is extra fine)
2 large eggs, at room temperature
2 teaspoons vanilla extract
16 ounces Dagoba chocodrops
sea salt
Sifting the dry ingredients. Sift each of the four flours, individually, into a medium-sized bowl. Add the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.
Mixing the wet ingredients. Put the soft butter and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.
Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mixing. When the all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don’t want broken chocolate here.
Refrigerating. Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn't touch the dough for 36 hours. Really.
Preparing to bake. 36 hours later (or as long as you could stand it), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350°. Line a baking sheet with parchment paper or a non-stick baking mat.
Baking the cookies. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet. Poke any errant chocolate pieces into the dough.
Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft, however. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.
Eat warm chocolate chip cookies and feel grateful. Why not?
Makes 1 to 2 dozen chocolate chip cookies, depending on the size you make.

Pumpkin Donuts - Gluten Free

Since Hanna is limited on what she can eat we played with donut recipe we had to make her a treat for Thanksgiving. They came out very good.

Pumpkin Spice Donuts (Gluten Free)
1/3 cup canola oil
1 cup sugar
3/4 cup sorghum flour or rice flour
1/3 cup garbanzo and lava bean flour
1/2 cup potato starch
1/4 cup arrow root
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
1/2 pumpkin
1/4 cup vanilla
1 tsp lemon extract
1/2 cup hot water (I didn't use the whole 1/2 cup)
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves

Topping:
1/2 cup brown sugar
1 tsp cinnamon

Preheat to 325. Need 2 six mold donut trays greased. Mix all ingredients except topping. Drop 2 1/2 Tbl. of batter into each mold and spread out. Mix brown sugar and cinnamon and sprinkle on top of each donut. Bake 16 min. Let cool for 5 min before removing from pan.

Pumpkin Donuts - Gluten Free

Since Hanna is limited on what she can eat we played with donut recipe we had to make her a treat for Thanksgiving. They came out very good.

Pumpkin Spice Donuts (Gluten Free)
1/3 cup canola oil
1 cup sugar
3/4 cup sorghum flour or rice flour
1/3 cup garbanzo and lava bean flour
1/2 cup potato starch
1/4 cup arrow root
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
1/2 pumpkin
1/4 cup vanilla
1 tsp lemon extract
1/2 cup hot water (I didn't use the whole 1/2 cup)

Topping:
1/2 cup brown sugar
1 tsp cinnamon

Preheat to 325
need 2 six mold donut trays greased
Mix all ingredients except blueberries
Stir blueberries in at end-just swirling it
Drop 2 1/2 Tbl of batter into each mold and spread out
Bake 16 min.
Let cool for 5 min before removing from pan
Lightly brush top of donut with water then turn upside down in a bowl of sugar to coat the top.

Naked Pumpkin Cake – Gluten Free

I tried this recipe for Hanna's birthday. For our first attempt at a GF cake it turned out pretty good. After we cut pieces of the cake we dipped them in sugar.

Naked Pumpkin Cake – Gluten Free

• 1 1/3 Sorghum flour
• 1/3 cup potato starch
• 1/3 cup arrowroot
• 2 cups Granulated Sugar
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 3 teaspoons Cinnamon
• 2 teaspoons Xanthun Gum
• 1-⅓ cup Vegetable Oil
• 1-½ cup Canned Pumpkin (15 Oz Can)
• 2 whole Eggs Beaten
• 1-½ teaspoon Vanilla - Make Sure It's Gluten Free

1. Preheat the oven to 350 degrees F.
2. Mix the dry ingredients.
3. Mix the wet ingredients.
4. Add wet ingredients to dry ingredients and mix together with a wooden spoon until smooth.
5. Pour into a lightly greased bundt pan.
6. Bake for 50-60 minutes (10-15 minutes longer if you’re using a thick bundt pan; I use the thinner, dark pan).
7. Cool for ten minutes in the pan and then invert onto a wire rack to cool completely.

Blueberry Donuts (Gluten Free)

And we have a winner! We found a donut recipe that Hanna can have! A friend had posted on FaceBook about some gluten free donuts she had made so I asked her for the recipe. I had to tweek it a little because Hanna can't have rice flour. The recipe is for blueberry donuts but Hanna wanted to try strawberry. I am going to play with the recipe and try to make pumpkin spice donuts soon too. I had a hard time finding the donut pans. I finally found them at Michaels and they were even on sale.

Blueberry Donuts (Gluten Free)
1/3 cup canola oil
1 cup sugar
3/4 cup sorghum flour or rice flour
1/3 cup garbanzo and lava bean flour
1/2 cup potato starch
1/4 cup arrow root
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1/8 tsp baking soda
2 eggs or 1/3 cup of apple sauce
1/4 cup vanilla
1 tsp lemon extract
1/2 cup hot water
1/3 cup of blueberries mixed with 1 Tbl. sugar and mashed or 1/3 cup blueberry jam

Preheat to 325
need 2 six mold donut trays greased
Mix all ingredients except blueberries
Stir blueberries in at end-just swirling it
Drop 2 1/2 Tbl. of batter into each mold and spread out
Bake 16 min.
Let cool for 5 min before removing from pan
Lightly brush top of donut with water then turn upside down in a bowl of sugar to coat the top.

* For Chocolate Chip Donut leave out the jam and add chocolate chips instead. For Hanna I use carob chips. This is her new favorite donuts.

Spicey Pop Corn

I got this recipe from my MIL. My daughter loves putting this seasoning on her pop corn.

Spicey Pop Corn

2 T vegetable oil
1 cup popping corn kernels
2 t. melted butter
1/2 t. sweet paprika
1 t. salt
1/2 tsp. garlic powder
1 t. cumin
1/4 t. cayenne pepper

Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in small dish and sprinkle the blend over hot corn. Serve.

Taco Seasoning

With all of my daughter's new food allergies, even the simple things like store bought taco seasoning became a challenge. There was always one ingredient she couldn't have. I found this recipe online and tastes just like the little packs of seasoning you buy at stores. I will never buy the store bought stuff again. I also make it in big batches and store it in jelly mason jar.

Taco Seasoning

• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, Cayenne, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Add about 2-3 tablespoons to 1 lb cooked ground beef or ground turkey with 3/4 cup water. Cook until water is cooked off.

Sweedish Meatballs

Someone brought these to our Women's Bible Study at church. If you are making for an appetizer make recipe as is. If you make for dinner double the sauce recipe and serve over rice or egg noodles.

Sweedish Meatballs

¾ cup water

1 Tbl. flour

1 Tbl. ketchup

1 tsp. Worcestershire sauce

¾ tsp. beef bouillon granules

½ tsp. oregano

1/8 tsp. pepper

¼ c. sour cream

Mix all except sour cream. Heat to almost boiling; stir in sour cream. Add can of cream of chicken soup. Pour over top of frozen meatballs (I usually buy home style) in crock pot. Heat 3 hours.

Double Chocolate Brownie Cake

This is a recipe for chocolate lovers. I make it a lot for church activities.

Double Chocolate Brownie Cake

1 (18.5 oz) package Devils Food cake mix
1 (3.9 oz) package instant chocolate pudding
1 cup sour cream
4 eggs
1/2 water
1/2 vegetable oil
2 cups semisweet chocolate chips

Preheat oven to 350. Grease and flour 10 in bunt pan. Have all ingredients at room temperature. In large bowl stir together pudding and cake mix. Make well in center and pour in eggs, sour cream, water, and oil. Beat on low until blended. Scrape bowl and beat on medium speed for 4 minutes. Stir in chocolate chips. Pour batter in prepared pan. Bake for 50 - 60 minutes or until tooth pick inserted into center comes out clean. Allow to cool.

Cinnamon-Sugar Popcorn

I found this recipe online one day. I made the mistake of showing the recipe to Hanna when I wasn't ready to make it. She begged me to make it. I finally broke down one Sunday and made some. It was super easy and super sweet. This recipe is definitely a keeper but not one I will make very often.

Cinnamon-Sugar Popcorn

1 cup unpopped popcorn
1/3 cup butter
2/3 cup white sugar
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. vanilla extract

Preheat oven to 250. Pop popcorn. Place into large bowl and set aside. Melt butter in a small sauce pan over medium heat. Stir in cinnamon, sugar, salt, and vanilla and cook until thick and bubbly. Pour over popcorn and stir until evenly covered. Spread the popcorn in a roasting pan. Bake for 10 minutes, then turn off the heat and leave in the oven for 20 more minutes. Remove from oven and cool completely.

Funeral Sandwiches

These are a popular at church functions. I always ment to get the recipe from one of the ladies from church but never did. I found this recipe online.

Funeral Sandwiches

1 12 count package Kings Hawaiian Rolls
1/2 cup butter melted
1/2 tsp ground mustard
1 tsp poppy seeds
2 tsp onion flakes
1 tsp worcheshire sauce
1 package swiss cheese
12-16oz thin sliced ham

Put ham and cheese on sliced rolls
Mix all other ingredients and spoon over sammies. Let set overnight or several hours
Bake on 350 for 15 min before serving