GF Peanut Butter Cookies

Yummy little treat for when I'm needing a little something extra in my day.  I mean, I make these for my children. :)  The kids love them too, and asked to have them in their lunch the next day.

• 1 cup sugar
• 1 cup peanut butter
• 1 egg
• 1/2 cup chocolate chips

1. Preheat oven to 375
2. Mix ingredients.  Place by spoonful on a lightly greased cookie sheet.  Bake for 7-10 mins.  

Yup.  It's that easy!

Cheese Biscuits

These were so good, the kids and I gobbled them right up, and they were easy enough to make on a weeknight.  They freeze well too, so we will have the leftovers at another meal...can't wait!  :)  This recipe only makes 6 biscuits, so you may want to double the recipe.

• 1/4 cup plus 1 TBS blanched almond flour
• 2 TBS coconut four
• 1 tsp baking powder
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 cup fresh grated Parmesan cheese (I actually used motzerella because I didn't have any Parmesan on hand)
• 1/4 cup heavy cream (I used sour cream)
• 1 egg
• 1/2 cup sharp cheddar cheese, shredded
• 2 TBS butter, melted
• 1/2 tsp dried or fresh parsley 

1. Preheat oven to 350
2. In a medium bowl, mix dry ingredients, then add remaining ingredients, except butter and parsley, and mix until well blended.
3. Scoop out dough, about 3 TBS per biscuit, onto an ungreased cookie sheet lined with parchment paper.  Space biscuits 2-3 inches apart.
4. Bake 16-20 mins, until golden brown,
5. Mix melted butter and parsley in a small bowl.  Brush onto the hot biscuits.  Best served warm.

White Chili

My sister's sister-in-law (how's that for confusing!  ha ha) made this delicious gluten free soup for us the day after we moved to our new home in Little Elm.  It's yummy and so easy to make!  They went really well with these biscuits!

• 2 chicken breasts (frozen ok)
• chicken broth (I used about 1 1/2 cups)
• 1 bottle chili verde
• 1 tsp cumin
• 3 cans white beans (any kind), rinsed and drained
• 8 oz cream cheese

1. I put everything except the cream cheese in the crock pot on hi for 4 hours.  After 3 1/2 hours, I shredded the chicken.  You can either take it out and use a mixer or leave it in the crock pot and use two forks.  Add cream cheese, and stir to break up chunks.  Let cook for another 30 mins.  

Black Bean Sauce

This is my new go-to recipe for busy weeknights. I top in on taco salad instead of meat, or you can use it as a bean dip with chips, or you can serve it over rice and top with a can of corn, cheese, and sour cream.

**Tip - frozen cilantro doesn’t look pretty, but it tastes just as good. I usually have a little bit of cilantro in the freezer to toss in the bean sauce.**

• 1 TBS olive oil
• 1 clove minced garlic
• 1-2 minced jalepenos, depending on how spicy you want it
• 1/4 tsp cumin
• 1 15oz can black beans, drained and rinsed
• 1 TBS tamari gluten free soy sauce
• 1 tsp lime juice
• 1/3 cup water
• cilantro

1. Heat oil and saute garlic and jalepeno for a minute.  Add cumin, beans, tamari, and simmer for 5 mins.
2. Dump all in blender and blend until it is a thick sauce, using water and lime juice to thin as needed.