Reese's Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C brown sugar
• 1/3 C sugar
• 1 egg
• 1 tsp vanilla
• 3 TBS unsweetened cocoa
• 1 C + 2TBS flour (3/4 C bob's red mill 1:1, 1/4 C + 2TBS namaste)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 3/4 C Reese's peanut butter cups, coarsely chopped

Icing

• 2/3 C Reese's peanut butter chips
• 1 1/2 tsp vegetable oil
• 1/2 C Reese's peanut butter cups, roughly chopped

1. Preheat oven to 350.  Line cookie sheet with parchment paper.
2. In a large mixer on medium/high speed, mix the butter, sugar, and brown sugar.  Mix until fluffy, about 2 minutes.  Add egg, vanilla, and cocoa until combined, scraping the sides of the bowl as needed.  Add in flour, salt, and baking soda and mix until combined.  Fold in Reese's cups.  
3. Using a large cookie scoop, scoop even portions of cookie dough onto the prepared baking sheet.  Bake for 15-17 mins.  Allow to cool slightly.
4. In a microwave safe dish, combine Reese's peanut butter chips and oil.  Microwave for 30 seconds, stir, then microwave another 30 seconds, and stir until smooth.  Cook another 30 seconds if needed.  Drop icing onto each cookie, then top with coarsely chopped Reese's cups.  

Birthday Cake Cookie

 

Cookie

• 1/2 C butter, softened
• 1/3 C sugar
• 3 TBS powdered sugar
• 1 egg (room temperature)
• 2 tsp vanilla
• 1 1/2 C flour (I do 1 cup Bob's Red Mill 1:1, 1/2 cup namaste flour)
• 1/4 tsp salt
• 1 tsp baking powder
• 1/4 - 1/2 C sprinkles

Frosting

• 6 TBS butter, softened
• 1/4 tsp cake batter extract
• 1 C powdered sugar
• 3 TBS heavy cream

1. Heat oven to 350.  Line cookie sheet with parchment paper
2. In a large mixer, mix on medium/high speed the butter, sugar, and powdered sugar.  Mix until fluffy, about 2 minutes.  Mix in the egg and vanilla until combined, scraping the sides of the bowl as needed.  Add in the flour, salt, and baking powder.  Mix until combined, scraping the bowl as needed.  
3. Using a large cookie scoop, measure out the cookies, then roll them in the sprinkles.  Place on the cookie sheet and flatten about halfway.  
4. Bake for 15-17 minutes.  Allow to cool fully.
5. In a large mixer, cream the butter until fluffy, about two minutes.  Add in the remaining frosting ingredients and whip on high speed for 5-8 minutes.  
6. Top cooled cookies with the frosting.  

Cookies and Cream Cookies

 These are just as satisfying as good ol' cookies and cream ice cream, but without the gluten.  These are rich, soft, and oh so yummy.  They only make about 9 cookies, but you only need to eat one!

Cookies

• 24 Oreos (GF, regular stuffed)
• 1/3 C butter, softened
• 1/4 C sugar
• 2 TBS brown sugar
• 1 egg
• 1 tsp vanilla
• 3/4 C flour (I used 1/2 C Bob's Red Mill 1:1 GF flour, and 1/4 C Namaste GF flour)
• 1/2 tsp baking soda
• 1/4 tsp kosher coarse salt

White Chocolate Frosting

• 10 Oreos (GF, regular stuffed)
• 1 1/2 C butter, softened
• 8oz white chocolate
• 2 1/2 C powdered sugar
• 1 tsp vanilla
• 2 TBS heavy cream
• 1/4 tsp kosher coarse salt

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.  
2. In a food processor, crush the Oreos until they are a fine powder.  
3. In a large mixer, cream together the sugar and brown sugar.  Mix on medium/hi speed until fluffy, about 2 minutes, scraping the bowl as needed.  Add egg and vanilla and mix on low speed until combined.  Add flour, Oreo powder, baking soda, and salt.  Mix on medium/low speed until blended well.  
4. Use large cookie scoop and scoop cookie dough onto lined cookie sheet and bake for about 10 minutes, or until cookies have flattened and don't look wet in the center.  Allow cookies to cool, first on the cookie sheet, then on a cooling rack.
5. While the cookies are cooling, crush the remaining package of Oreos into a powder, doesn't need to be a fine powder this time.
6. Break the white chocolate into medium sized pieces, and microwave until melted, cooking 30 seconds at a time, then stirring, until completely melted.  
7. In a mixer, cream the butter and powdered sugar, mixing for about 1 minute.  Add in melted chocolate, Oreo powder, vanilla, cream, and salt.  Mix until well blended.  
8. When cookies have cooled, scoop frosting onto cookies, and top with a half Oreo, if desired.  

Lemon Cookies

These little cookies pack a big punch of flavor.  Fresh, tart, and delicious!  

Lemon Cookies

• 1/2 C unsalted butter, softened
• 1/4 C cream cheese, softened
• 1 C sugar
• 1 egg
• 1/2 tsp vanilla
• 3 TBS lemon zest
• 3 TBS lemon juice
• 2 3/4 C flour (I use 1 3/4C Bob's Red Mill 1:1 GF flour, 1C Namaste GF flour)
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/4 tsp salt

Lemon Icing

• 2-3 TBS lemon juice 
• 1 C powdered sugar

1. In a large mixing bowl, cream together butter, cream cheese, and sugar.  Mix until fluffy, about 2 min.  Add in egg, vanilla, lemon zest and juice, and mix until combined.  Add remaining dry ingredients.  Cover and chill for at least two hours, up to a few days.
2. When cookies are done chilling, preheat oven to 350.  Roll cookie dough into small balls, and place on a cookie sheet lined with parchment paper.  Flatten the cookies a bit, if desired.  (I usually flatten a bit because it makes it easier to ice after they cool).  Bake for about 10 minutes, then place on a cooling rack to cool.
3. While cookies are cooking, mix together the lemon juice and powdered sugar, adding lemon juice until the desired consistency.  
4. When cookies have cooled, drizzle the lemon icing on the cookies.  I usually do two coats to make sure they get a good coating.  

Carnitas

 This pork was crunchy and juicy and delicious.  Yum!

• 4lbs pork butt (or boston butt)
• 1 onion, diced
• 1 tsp smoked paprika
• 1 tsp liquid smoke
• 2 tsp cumin
• 1 tsp salt
• 1 large orange, zested and juiced
• 12oz chicken broth

1. Cut the pork butt into about 4 pieces, and place in crock pot.  Add seasonings and broth.  Cook on low for 7-8 hours, or high for 4 hours, or until the meat falls apart easily.  
2. Remove pork from crock pot and shred.  Do not discard liquid quite yet.  (The meat is easily shredded by putting the meat in a mixer and using the beaters to pull apart the meat.)  Place a thin layer of shredded pork on a cookie sheet and top with about 1/4 cup of the crock pot liquid.  
3. Set oven to broil.  Broil the pork for about 6 minutes.  

Topping ideas:

• Cilantro
• Onion
• Queso Fresco Cheese
• Cilantro Lime Sauce

Cilantro Lime Sauce

 I've started adding this to the table whenever we do street tacos.  It's a very easy addition that really elevates the simple meal.  

• 1/2 C sour cream
• 2 TBS ranch dressing
• 2 TBS chopped fresh cilantro
• 1 lime, juiced
• 1/2 tsp honey
• 1/4 tsp smoked paprika
• salt and pepper to taste

1. Combine ingredients and serve over street tacos.  

Giant GF Chocolate Chip Cookies

I finally did it!  I found a recipe for a giant chocolate chip cookie that is crunchy on the outside, but soft in the center.  These are simple but delicious!  Add the frosting and cookie toppers if you want to kick it up a notch.  

Cookies

• 1 C butter, softened
• 3/4 C sugar
• 1 1/4 C brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 C flour (I use 1 1/4C namaste GF blend and 1 1/2C bob's red mill 1:1 GF flour mix)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 C chocolate chunks

Cookie Dough Frosting (optional)

• 3/4 C white chocolate
• 3/4 C butter, softened
• 1/2 C brown sugar
• 2 TBS sugar
• 2 tsp vanilla
• 3/4 cup flour, treated (I used Bob's Red Mill 1:1 GF flour, cooked in microwave for 30 seconds)
• 3/4 tsp salt
• 1 1/2 C powdered sugar
• 1/4 C milk

Cookie dough mix-ins/toppers: mini chocolate chips, sprinkles, cookie dough bites, cookie pieces

1. Preheat oven to 350.  Line a cookie sheet with parchment paper.
2. In a large mixing bowl, or kitchen aid mixer, cream together the butter and sugars.  Mix on medium/hi speed until fluffy, about 3 minutes.  Add in the eggs and vanilla and mix until combined.  Add in dry ingredients and mix until combined.  Add chocolate chips and stir until spread evenly through dough.  Using a large cookie scoop, scoop onto the lined cookie sheet and bake for about 15 minutes, until the bottoms begin to turn golden.  Allow to cool, first on the cookie sheet, then on a cooling rack.
3. If making the cookie dough frosting is desired, melt the white chocolate in the microwave, cooking 30 seconds at a time until fully melted.
4. In a large mixer, cream the butter, sugar, and brown sugar.  Mix on medium/high for about a minute.  Add in the melted white chocolate and vanilla and mix until combined.  Add in remaining ingredients, adding milk until the desired consistency is achieved.  
5. When cookies have cooled, frost them, topping with the suggested cookie toppers, if desired.  

Braised Chicken Drumsticks

 I don't normally cook with drumsticks, but this recipe may have changed my mind.  The kids begged me to make this one again soon.  We served it over wild rice, next to a salad.  

• Chicken drumsticks
• kosher salt
• black pepper
• tumeric
• onion powder
• garlic powder
• smoked paprika
• chicken broth
• stewed tomatoes
• onion
• garlic
• carrots
• celery
• fresh thyme, if desired

1. Season chicken with spices.  (I like putting it all in a ziplock bag and mixing until coated).
2. Add olive oil to cast iron skillet and heat on medium-hi.  Once hot, place chicken in the pan and sear on both sides, about 5 mins each side.  
3. While the chicken is cooking, preheat oven to 375.
4. Remove chicken and set aside.  Add in chicken broth and vegetables.  Place chicken in the skillet on top of the vegetable liquid.  
5. Transfer skillet to preheated oven and bake for about an hour.  

Marry Me Chicken

This was a fun twist on regular ol' chicken.  Yummy!

• 2 TBS olive oil
• 3 large chicken breasts (boneless, skinless)
• salt
• pepper
• 2 tsp garlic, minced
• 3/4 C chicken broth
• 1/2 C heavy cream
• 1/3 C parmesan cheese, grated (room temperature to avoid clumping)
• 1/2 C sun-dried tomatoes
• 1 tsp oregano
• red pepper flakes and fresh basil (for garnish), if desired

1. Preheat oven to 375.  Season the chicken with salt and pepper on both sides.  
2. Heat olive oil in cast iron skillet on medium-hi heat.  When hot, add chicken and sear both sides 3-4 mins each.  
3. Remove chicken from skillet and set aside.  
4. Add garlic to skillet and cook until fragrant.  Stir in remaining ingredients, except basil.  Bring to simmer, then return chicken to skillet.  Spoon sauce over the chicken, the transfer the skillet to the oven.  
5. Bake in preheated oven for 15-20 mins.  

Strip Steak and Cream Sauce

 The family sure enjoyed this one, and I enjoyed how simple it was to make!  Winning.  Ha!

• NY strip steak (our family ate 4)
• salt
• olive oil
• pepper
• garlic powder
• smoked paprika
• creole seasoning
• butter
• minced garlic
• fresh herbs, if desired

Sauce

• Butter
• Sweet onion, sliced
• minced garlic
• Heavy cream
• Bourskin garlic and fine herbs cheese
• parmesan cheese

1. Preheat oven to 400.  Heat a cast iron skillet on medium-hi with olive oil.  While pan is heating, season all sides of the steak.  Place in skillet and sear both sides (5-7 mins each side, until a hard sear).  Put sliced butter, garlic, and fresh herbs on top of steak and place in preheated oven.  Cook until the desired doneness.  We like ours medium/medium well, so we cooked it for about 5 minutes.  
2. While steak is in the oven, melt butter in another skillet.  Add remaining ingredients and cook on medium/lo until cheese is melted.  
3. Remove steak from oven when done and slice.  Drizzle with cream sauce.  

Cheesy Chicken and Rice Casserole

 Truth be told, this one isn't my favorite, but the men in the house sure seem to enjoy it.  So it's on the rotation.  Very easy and you can basically just throw whatever you have available in.  

• 2-4 cups cooked rice
• 2 bags frozen veggies of choice
• 1 onion, diced
• 2 10.5 oz cans cream of chicken soup (GF)
• 1 cup sour cream
• 2 cups chopped, cooked chicken
• 1/2 tsp black pepper
• 1 cup cheddar cheese, shredded

1. Cook rice according to directions.  Preheat oven to 350.  
2. In a large bowl combine all ingredients except for the cheese.  (I precook the veggies in the microwave to decrease cooking time.)
3. Spray a 9x13 dish with baking spray and pour in rice mixture.  Top with cheese.  Cook uncovered in oven for 30mins, or until cheese is melted.