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


Directions:

1. 

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

Directions:
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.

Cauliflower Au Gratin

Ingredients:

1 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)

2 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

Preparation

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

Chocolate Pumpkin Spice Cake Topped with Chocolate and Toffee

Ingredients:
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

Directions:
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.

Homemade Crepe Lasagna with Meat Sauce

Homemade Crepe Lasagna with Meat Sauce

Crepes:

2 cups flour

2 cups water

6 eggs, beaten

1/2 tsp salt

Whisk in large mixing bowl all ingredients.  Batter will be loose.

Directions:

1. Heat a 9 inch by 9 inch non-stick skillet.  Spray with cooking spray between each crepe.  Pour approx. ⅓ cup of batter onto hot skillet, tilting to spread and thin out batter across skillet.  You want to use as little batter as possible but cover entire skillet (quickly).  Crepe will cook within 1 min or so.  Flip onto sheet of wax paper when cooked. Use one sheet of wax paper per crepe

Ricotta Cheese Mixture:

2 lbs Ricotta Cheese

2 eggs

1 tsp dry basil

1 tsp dry parsley

salt and pepper, to taste        Directions:  Mix all ingredients into large bowl

Meat Sauce:

4 TBS olive oil

1 lb ground beef (80/20)

2 TBS sausage spice

3 cloves garlic, chopped

56 ozs crushed tomatoes

¼ cup parmesan cheese

¼ cup fresh basil, chopped

¼ cup fresh parsley, chopped

¼ tsp coarse black pepper

¼ tsp salt or to taste

Additional Ingredients:

1 lb shredded mozzarella cheese

½ cup parmesan cheese

Directions:

1. In large skillet heat oil med/high.  Add beef, spice and garlic.  Stir and saute until brown, approx 5-8 mins.  Add tomatoes, cheese, basil, parsley, pepper and salt.  Stir, simmer for 20 mins.  Scoop beef from sauce to be used in layering in lasagna.
2. To layer lasagna:  Fill bottom of small baking dish with sauce.  Place crepe on top completely covering bottom.  An extra crepe can be cut to fit into any empty space.  Top crepe with approx 1 cup of ricotta cheese mixture, spreading evenly across layer.  Top with approx. 1 cup ground beef with sauce across layer. Top with approx 1 cup of shredded mozzarella cheese.  Sprinkle with 2 TBS parmesan cheese.  Top with another layer of crepes.  Season with salt and pepper.  Repeat process for 4 layers.  End with crepe topped with tomato sauce, sprinkled with mozzarella cheese.  Cover and bake for 40 mins.  Remove and let rest 40 before serving.

Applewood Smoked Clams and Truffle Spaghetti in a Truffle Sauce

Applewood Smoked Clams and Truffle Spaghetti in a Truffle Sauce

Ingredients:

4 TBS olive oil

¾ cup onion, chopped fine

½ cup pancetta, diced fine

3 cloves garlic, chopped

1 cup grape tomatoes, sliced

¼ cup cherry pepper, chopped

½ cup dry wine

20 Little Neck clams, scrubbed well

½ tsp red crushed pepper flakes

10 oz whole clams with juice

8 ozs clam juice

¼ cup parsley, leaves picked

5 sprigs thyme

2 bay leaves

1 oregano leave

2 lemons, juiced

¼ tsp black coarse pepper

salt (only if needed)

2 TBS truffle butter

2 whole black truffles

6 (12x12 inch) sheets parchment paper

Applewood smoke pellets

Garnish:  Clam shells, fresh parsley and shaved truffles

Directions:

1. In large skillet heat oil on med/high.  Add onions, pancetta, garlic, tomatoes and cherry pepper.  Stir. Saute for 5-8 mins or until cooked.  Deglaze pan with wine.  Stir.  Add clams, red pepper flakes, juices, herbs, pepper, salt and truffle butter.  Stir together.  Cover and let cook for approx. 8-10 mins or until clams are opened.  Discard any unopened clams.  Remove most clams from shells.  Discard shells.  Reserve some clams in shells for garnish.  
2. Cook pasta according to directions.  Drain and add to clam skillet.  Toss
3. Add approx 1 cup of spaghetti into center of each sheet of parchment paper.  Fold over top to seal.  Tuck under ends to seal.  Place on baking sheet.  
4. Place in preheated gas grill with wood chips (I use a smoke tube), and small bowl of water for moisture.  Smoke for 10-15 mins.  Remove
5. Open packets by leaving ends tucked and separating top by pulling open.  Add clam shells, parsley and shaved truffles.

Lemon Truffle Pasta Dough:

3 large eggs

2 TBS water

½ tsp truffle, chopped fine

1 tsp lemon zest

2 ¾ cups flour

⅛ tsp salt

Pasta Directions:

1. Break eggs into glass measuring cup.  Add water.  Total should measure ¾ cup.  Add additional water, if less than ¾ cup.  Add truffle and zest.  Stir to incorporate.
2. Add flour to mixing bowl.  Attach bowl and flat beater to mixer.  Turn to speed 2 and gradually add eggs/water mixture.  Mix for 30 seconds.  Stop mixer and exchange dough hook for flat beater. Turn on to speed 3 and knead for 2 mins.  Remove dough from bowl and hand knead for 1 minute.  Cover with plastic wrap and let rest for 15 mins.  
3. Put through pasta roller at least 10 times, adjusting thickness throughout to thin dough.  Flour sheets of dough to prevent sticking.  Extrude dough through spaghetti cutter.  Place on floured sheet until ready to cook.
4. To cook pasta:  Place in large pot of boiling water.  Cook for only 30 seconds to 1 mins.  Pasta will continue to cook in clam sauce.