Thursday, November 26, 2015

Cookie Waffles

1 1/2 cups gluten free flour blend (see my recipe)
1/4 cup brown sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp xanthan gum
2 eggs
3 Tbsp canola oil
1 tsp vanilla
2 C almond milk (or milk of choice)
1 cup water
1/2 cup mini morsels
1/2 cup quick oats
1/2 cup coconut flakes
1/3 cup chopped walnuts

Mojo Beef Tenderloin Wrap with Jalapeno sauce

6 wraps
8 ozs shredded mexican cheese blend
1 lb beef tenderloin
1 small bottle mojo marinade
2 ripe tomatoes, marinated in mojo
1 small red onion, sliced thin
2 mexican avacodos, sliced
1 cup black beans, heated
2 cups shredded lettuce
1/2 cup cilantro leaves, plus approx 24 sprigs
1 cup sour cream
1 tsp jalapeno, chopped
1 tsp taco seasoning
1/8 tsp salt
1/8 tsp black pepper
1 TBS lime juice



Cinnamon Sugar Apple and Brie Crepes

To make Crepe:
1 cup flour
1 cup milk
3 eggs
2 TBS butter, melted
1 tsp sugar
1 tsp vanilla
1/4 tsp salt

Other ingredients:
1 cup cream brie
1 can apple pie filling
1/3 cup sugar/cinnamon mix
1 can whipped cream
4 cups vanilla ice cream
1/4 cup chopped walnuts
1/2 cup cherries
mint leaves

1.  Add ingredients of crepe recipe to medium size bowl.  Whisk well.  Heat a 5 inch round non stick pan on med/high heat.  Spray with cooking spray.  Ladle approx 1/4 cup batter into pan, tilting pan to spread batter across bottom.  Crepe will take approx. 30 seconds to cook.  Flip onto wax paper.  Repeat process for additional crepes, making sure to spray with cooking spray in between each crepe.
2.  In the center of each crepe add 2 TBS cream brie.  Top with 3 slices of apple.  Fold two end, overlapping.  Place fold side down onto greased baking dish.  Brush each crepe with melted butter.  Sprinkle sugar cinnamon over top.  Bake in pre-heated 350 degree oven for 10 mins.  Remove and serve warm.

Serve with vanilla ice cream, whipped cream, walnuts and cherry on top.  Mint leave is optional.

Recipe makes 9-12 crepes.

Wednesday, November 25, 2015

Cauliflower Au Gratin

head cauliflower (about 3 lb.), cut into 1/2-inch pieces
1/2 red bell pepper, seeded, cut into 1/4-inch dice (about 3/4 cup)
Salt and pepper, optional
8 ounces cream cheese
1 cup low-sodium chicken broth
1/2 medium onion, chopped (about 1/2 cup)
cloves garlic, chopped
1/2 cup grated Parmesan
2 cups shredded sharp Cheddar
1 1/2 cups seasoned bread crumbs (I use gluten free) Or (gf ground granola)
1/4 cup chopped fresh parsley
8 tablespoons (1 stick) unsalted butter, melted


Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Place cauliflower in baking dish and toss with bell pepper. Season with salt and pepper, if desired.
In a blender, blend cream cheese, chicken broth, onion, garlic and 1/4 cup Parmesan until smooth and creamy. Pour over cauliflower mixture. In a large bowl, stir together Cheddar, bread crumbs, parsley and 1/4 cup Parmesan. Spread evenly atop cauliflower mixture. Drizzle with butter.
Bake until gratin is brown and bubbling and cauliflower is tender, 45 to 60 minutes. Let stand for 10 minutes before serving

Wednesday, November 11, 2015

Chocolate Pumpkin Spice Cake Topped with Chocolate and Toffee

1 1/2 cups flour ( I use gluten free)
1/4 cup cocoa powder
3/4 cup baking soda
1 tsp baking powder
1 TBS pumpkin pie spice
1/2 tsp salt
3/4 cup sugar
3 eggs
1/2 cup water
3/4 cup vanilla extract
1/2 cup milk chocolate morsels
1/2 cup white chocolate morsels
1/2 cup toffee bits
1 can whipped cream

1.  In medium size bowl mix flour, cocoa powder, baking soda, baking powder, pumpkin spice and salt.
2.  In separate bowl add sugar, eggs, water and vanilla.  Mix well.
3.  Add dry ingredients to wet ingredients.  Whisk.
4.  Add to slightly grease crock pot.  Set timer for approx. 30 mins on high.  Test to make sure it does not over cook.  To remove cake from crock pot: Place small plate on top of cake.  Flip upside down.  Cake should easily come out.  Flip back onto larger plate.
5.  Melt chocolates in separate bowls in microwave for approx 1 min.  Stir.  Drizzle each kind over top of cake.  Sprinkle with toffee.  Serve with whipped cream.