Monthly Archives: December 2013

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Menu Plan -2013 #42

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We are well into our Christmas vacation from school here at our house.  A much needed break for all of us, I think.  Celebrating the birth of Christ and reflecting on Him as the Greatest Gift of all.  We’ll be making Christmas cookies this week.  I know we’ll make cut out and ice cookies,  Mary’s Good Cookies (in this cookbook), Samoas, Thin Mints, Chocolate Oat Lace Cookies.  There may be others, but those are some right off the top I’m sure we’ll make.  What’s your favorite cookie that you make at Christmas?

This week I will also be preparing for a Tea Party I am hosting for my homeschool moms.  Items that I am considering making :  Mini Quiche, Cucumber Sandwiches, Chicken Salad on Raisin Bread, Scones with lemon curd and whipped cream, Buttermilk Blueberry Breakfast Cake, Chocolate Coconut Cupcakes.  Various teas. Do you have a favorite tea party recipe or memory?  I have a few great memories of tea parties….two of them were at the Ritz and one was a bridal tea party.  These were all before being GF but such good memories.

Menu for the week:

Monday:
Penne Chicken Italiano

Tuesday:
Beef Tamales

Wednesday:
Sweet n Sour Chicken
Coconut Rice
Carrots

Thursday:
Autumn Roast Turkey Breast

Friday:
Burgers

(Tea Party for Homeschool Moms)

Saturday:
Enchilada Suizas

Sunday:
Chicken Apple Stew


2nd Edition Cookbook available for purchase!! Click here to purchase!  Get your copy today!



Thanksgiving eBook available for purchase here.

Head over here for more menu ideas.

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Gluten Free Buttermilk Blueberry Breakfast Cake

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I can’t remember where I saw this, but it sounded so good I immediately got my recipe notebook and converted it and made the next morning for breakfast.  It was amazing.  You do need to plan ahead a little as it does take a good bit of cooking time.  But, it was worth the wait, moist and delicious with a crispy sweet top.  It says breakfast cake, I think because it is reminiscent of coffee cake, but this cake would be great any time.

Preheat oven to 350 degrees.  Grease a 9-inch square pan.
Serves 6-9 (depending on size of slice you serve)
1/2 cup butter, softened
zest from 1 lemon
3/4 cup + 2 Tablespoons + 1 Tablespoon  sugar (I used cane sugar)
1 egg, room temperature
1 teaspoon vanilla
2 cup GF White Flour – DIVIDED use
1/2 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon salt
1/2 cup buttermilk OR plain kefir OR sour milk
2 cups blueberries (The original recipe called for fresh, I used frozen and they worked great, they did “bleed” a little but you couldn’t really tell in finished cake.)
Cream butter, lemon zest and 3/4 cup + 2 Tablespoons sugar until light and fluffy.  Add eggs and vanilla, beat again until light and fluffy.
In a separate bowl whisk 1 3/4 cups flour, xanthan gum, baking powder and salt together.
If using fresh blueberries, take the 1/4 cup flour and toss the blueberries with it.  If using frozen wait until right before you fold into batter otherwise the berries will be melting and make a gummy mess.
Add the flour alternately with the buttermilk.  (I did about three add-ins of each) Once combined well, fold in the floured blueberries.  Spread batter, it’s a bit thick, into the prepared pan.  Sprinkle with remaining 1 Tablespoon of sugar.  Bake 35-35 minutes, it may take longer.  Check it after cooking 35 minutes with a toothpick and then cook in 5-10 minute increments until done. 
 Let cool 15 minutes before serving.  I’ll be honest, I didn’t wait.  My kids were chomping at the bit with hunger by the time it was done.  I did wait about 8 minutes.  It’s better to wait if possible so your cake doesn’t fall apart.  I waited the 8 minutes and it held together pretty well.
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Menu Plan Monday – 2013 #41

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We finally got our Christmas decorations up on the inside and the tree decorated.  I am hoping to do the outside, but not sure it will get done.  The weather is not cooperating…..rain, with more in the forecast. 


I am making a list of Christmas cookies to make and other goodies I want to make for Christmas and will be getting started on that.  I posted a super simple and delicious recipe last week for Chocolate Oat Lace cookies.  They are addicting…you’ve been warned

Chocolate Oat Lace Cookies

I also have three new recipes I found and have converted to try out:  Cream cheese Jam Ice Diamonds, Cinnamon Log Slices and Brown Sugar Pretzel Cookies.  I’m not sure the Cinnamon Log Slices will get done for Christmas, they involve a lot of chilling and rolling, but if not before then later.  I also converted a Buttermilk Blueberry Breakfast Cake and it was SO delicious, recipe on Wednesday.



Menu for the week:

Monday:
Loaded Baked Potato Chicken Casserole

Tuesday:
This one’s open still

Wednesday:
Chicken Nuggets

Thursday:
Potato Casserole

Friday:
Buttermilk Brined Chicken

Saturday:
Pizza

Sunday:
New England Cheese Soup



2nd Edition 101 Gluten Free Recipes Cookbook available for purchase!!
 Click here to purchase!  Get your copy today!


Get my new Thanksgiving Gluten Free! eBook today.




Head over here for more menu ideas.




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Gluten Free Chocolate Oat Lace Cookies

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Chocolate Oat Lace Cookies
2 Tablespoons butter, softened
1/4 cup + 3 Tablespoons sugar
1 large egg
1 teaspoon vanilla

1 1/4 cup GF oats
1/2 teaspoon ground cinnamon*
1 teaspoon baking powder
pinch of salt

1/2 cup bittersweet OR dark chocolate chips OR whatever kind you have on hand

Preheat oven 350°
Line cookie sheets parchment paper

Beat butter and sugar until light and fluffy.
Add eggs and vanilla, beat again until light and fluffy.
Add oats, cinnamon, baking powder and salt.  Mix until just combined.
Stir in chocolate chips by hand.

Drop by Tablespoon onto parchment lined cookie sheets, 2 inches apart.
Bake 8-10 minutes.  Transfer to rack immediately and let cool completely.

*Swap cinnamon for zest of one orange

Made 32 cookies with this scoop.

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Menu Plan Monday – 2013 #40

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We had a truly wonderful Thanksgiving, I hope you did too.  My new eBook was a huge help to me, really getting everything into one place and the ingredient checklist made sure I had all my ingredients on hand for cooking.  This might also be a help for Christmas, if you plan a big dinner similar to Thanksgiving.

Gearing up for Christmas now.  We’ve started our Advent with The Jesse Tree (I use this devo).  Our church had an ornament exchange for this.  In the past I have always used paper ornaments but this year we have handmade ornaments that have been made by many members of our church, so it’s extra special this year.  The Jesse Tree, if you don’t know walks you through the Bible, beginning with the Old Testament and shows you how the coming of Christ didn’t start in Bethlehem but way back in Genesis and runs all the way through until you reach His birth.  I plan to do Christmas decorating this week and start making a list of all the cookies and treats that I will make.

On to the menu for the week:

Monday:
Turkey Tetrazinni

Tuesday:
Chicken Enchilada Casserole

Wednesday:
Mongolian Beef
Rice
Veg

Thursday:
Outback Alice Springs Chicken
(I may have to convert this to GF still, I can’t remember)

Friday:
Meatloaf
Baked Potatoes
Green Beans

Saturday:
Tandoori Beef with Sweet Potatoes

Sunday:
Honey Dijon Beef Stew


2nd Edition 101 Gluten Free Recipes Cookbook available for purchase!!
 Click here to purchase!  Get your copy today!



Get my new Thanksgiving Gluten Free! eBook today.



Head over here for more menu ideas.