Strawberry Pretzel Salad

This is heaven!  A new Thanksgiving tradition for us.  :)

• 2 cups crushed (gluten free) pretzels
• 1/4 cups butter, melted
• 3 TBS sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup sugar
• 1 (8 oz) container frozen whipped topping, thawed
• 2 (3 oz) packages strawberry flavored Jell-O
• 2 cups boiling water
• 2 (10 oz) packages frozen strawberries

1. Preheat oven to 400.  
2. Stir together crushed pretzels, melted butter, and 3 TBS sugar; mix well and press mixture in the bottom of a 9x13 inch baking dish.
3. Bake 8-10 mins, until set.  Set aside to cool.
4. In a large mixing bowl, cream together softened cream cheese and 1 cup sugar.  Fold in whipped topping.  Spread mixture onto cooled crust.  
5. Dissolve gelatin in boiling water.  Stir in still frozen strawberries and allow to set briefly.  When mixture is about the consistency of egg whites, pour and spread over cream cheese layer. Refrigerate until set.  

Pecan Pie

My absolute favorite pie is a good pecan pie.  MMMMMmmm  I can't believe how easy it is!  I'll need to do this more often!

This recipe fills a 9-inch pie crust

• 1 cup sugar
• 1 cup light corn syrup
• 1 tsp vanilla extract
• 1 tsp salt
• 1/4 tsp ground cinnamon
• 4 eggs, beaten
• 1/2 cup salted buter
• 2 cups chopped pecans (plus extra to line the top)

1. Preheat oven to 350.
2. In medium bowl, whisk together sugar, corn syrup, vanilla, salt, and cinnamon; add eggs and whisk until smooth.
3. In a small saucepan, melt butter over medium heat for 4-5 minutes, stirring often, until the butter turns brown and fragrant.  Slowly pour butter into the sugar mixture, and whisk to combine.  Stir in chopped pecans, then pour filling into pie crust.  Line the top with a single layer of extra pecans.
4. Bake for 50-60 minutes, or until the filling is set.  
5. Once the pie is removed from the oven, let it cool completely on an a cooling rack, about 3-4 hours, before slicing.

Pumpkin Pie

The family really enjoyed this pie this Thanksgiving.  Even John, who doesn't usually like pumpkin pie!  Yay - Success!  I think the trick was heating the pumpkin.

This recipe fills one 9-inch pie crust

• 1 (15 oz) can pureed pumpkin
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs, slightly whisked
• 1 (rounded) tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt

1. Preheat oven to 425.
2. In a small sauchepan, heat pumpkin, spices, and salt over low heat.  Pour into another bowl to cool to room temperature.  
3. Whisk all ingredients together until combined. (Make sure there aren't any egg white streaks - this will show in the final product!)
4. Pour into crust and bake at 425 for 15 minutes.
5. Reduce heat to 350 and continue baking for 35-40 minutes until it is fully risen and not jiggly.  
6. Refrigerate covered with foil or keep at room temperature.  

One skillet sweet potato burrito bowls

I got this recipe from my sister, who got it from pinterest.  I really enjoy it.  The kids and husband tolerate it.  Some more than others. :) ha ha.

• 1 cup sweet bell peppers
• 1 can black beans
• 1 cup frozen corn
• 1 clove garlic, minced
• 1 lb sweet potatoes, peeled and cubed.
• 1 can petite tomatoes
• 2 cups chicken broth
• 2 TBS lime juice
• 1/2 tsp chili powder
• 3 TBS olive oil
• 1 tsp cumin
• 1 1/2 cup cheddar cheese
• sour cream (optional)
• avocado (optional)

1. In large skillet, heat olive oil.  Add in diced sweet potatoes and saute until tender.  
2. Add rice, veggies, beans, spices, and chicken broth.  Cover and cook until rice is done.  Top with cheese, and stir it on up.  
3. After served, top with avocado and sour cream.  

Hello Dolly Bars

Oh man, these cookie bars are amazing!  Sometimes I overcook my cookies.  It's true.  And it happens often.  In fact, it happens almost every time I make cookies, I'll overcook the last batch.  I don't know why, it's just how my brain is wired.  ha ha.  So, this is what I call making lemonade!  I'll freeze said overcooked cookies, and save them for making this delicious recipe.  :)

• 1 1/2 cups cups (gluten free) cookie crumbs
• 1/2 cup softened butter
• 1 1/2 cups chocolate chips
• 1 1/2 cups shredded coconut
• 1 15 oz can sweetened condensed milk

1. Preheat oven to 400.  
2. In a medium sized mixing bowl, combine cookie crumbs and butter.
3. Press mixture into the bottom of a parchment lined 8x8 square or 9" round cake pan to form a crust.  (I just spray the pan.)
4. Sprinkle crust evenly with chocolate chips
5. Sprinkle coconut evenly over chocolate chips
6. Pour sweetened condensed milk evenly over coconut.
7. DO NOT STIR
8. Place pan in oven and bake for 20-30 mins, until the top is lightly browned.
9. Let cool completely and refrigerate prior to cutting.

Fried Rice

The hubby loves this fried rice.  Yay!  The whole family gobbles it up fast.  I serve it with chicken that has either been cooked in the crock pot or cooked over the stove using this recipe.  I don't shred it, I just pull it apart, and coat it with Panda Express sweet chili sauce.
  YuM!

• 3 TBS butter
• 2 eggs, whisked
• 1 small bag frozen peas and carrots
• 1 small white onion, diced
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice
• 3 green onions, thinly sliced
• 3-4 TBS (Gluten Free) soy sauce
• 2 tsp oyster sauce (optional - I can't find it gluten free, so I omit)
• 1/2 tsp toasted sesame oil

1. Heat 1/2 TBS of butter in a large skillet over medium heat until melted.  Add whisked eggs and cook until scrambled, stirring occasionally.  Remove eggs and set aside.  
2. Add an additional 1 TBS butter to the pan and heat until melted.  Add onions, garlic, frozen peas and carrots with a generous pinch of salt and pepper.  Saute for about 5 mins, until the onions and carrots are soft.  
3. Increase heat to high and add in remaining 1 1/2 TBS butter, and stir until melted.  Immediately add the chilled rice, green onions, (Gluten free) soy sauce, and oyster sauce - if using.  Continue stirring for an additional 3 mins, frying the rice.  Then add eggs and stir to combine.  Add the sesame oil, stir to combine and remove from heat.  

Easy Breezy Fettuccine Alfredo

This is a family favorite.  And it only takes about 30 minutes to make.  Perfect weeknight meal!

• 1 TBS butter
• 1 clove garlic, minced
• 1 tsp lemon zest (I use a squirt of lemon juice instead)
• 2 tsp (Gluten Free) all-purpose flour
• 1 cup low-fat milk
• 3/4 tsp Kosher salt
• 2 TBS Neufchtel or low-fat cream cheese
• 3/4 cup grated Parmesan cheese (or blend of cheeses)
• 3 TBS fresh parsley (I always use dried parsley, and then don't add as much)
• 1/2 cup water
• 12 oz (Gluten Free) Penne Rigata pasta
• freshly ground black pepper
• meat of choice (We either use shrimp or left over chicken)
• 1 package frozen peas
• 1 package frozen broccoli, steamed

1. Bring a large pot of water to a boil and cook pasta according to package directions.
2. In a medium skillet, melt butter over medium heat.  Add the garlic and lemon zest, and cook about 1 minute, until garlic is soft.  Be careful, it'll burn fast!  
3. Add in the (Gluten Free) flour and cook about 1 minute, stirring with a wooden spoon.  
4. Whisk in the milk and salt, whisking constantly, until it is thick, about 3 minutes.
5. Add in the cream cheese and Parmesan cheese; whisk until melted.  Stir in the chopped parsley. Add in water and stir.  Stir in pasta, meat of choice, frozen peas, and steamed broccoli.  Stir to coat with sauce.  Serve!

Apple Spice Pumpkin Muffins - Gluten Free

They were super yummy and felt light.  The kids said these were the best muffins I had ever made, so I figured I'd better put the recipe where I could find it again.  :)

• 7/8 cups (Gluten Free) All Purpose Flour
• 1 dash salt
• 2 tsp Pumpkin Pie Spice
• 1 tsp Baking Soda
• 1/4 cup brown sugar
• 1/4 cup oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 1 cup pumpkin puree
• 1 tsp (Gluten Free) vanilla
• 1 apple, cut up
• 1/2 cup walnuts or pecans, cut up

1. Preheat oven to 350.  Lightly spray a 12-count muffin tin with nonstick cooking spray.Set aside.
2. Mix flour, salt, spices, and baking soda in small bowl.  Set aside.
3. In a large bowl, combine sugars, oil, applesauce, eggs, pumpkin, and vanilla.  Slowly stir in the dry ingredients and mix well.  Stir in apple and walnut pieces.  
4. Fill muffin pan 3/4 full, and bake for 20-22 minutes.