Drinking to the New Year . . .

New Year's Eve and the best place to be on a busy night is home by the fire with friends and family. No need to deal with the drunken drivers and rowdy crowds. A nice way to welcome in the New Year and remember the milestones of 2013 is conversation over a tangy drink. Party Fruit Punch 1 quart apple cider 1 cup fresh orange juice 1/2 cup pineapple juice 1/4 cup fresh lemon juice 1 cinnamon stick 6 whole cloves A tiny pinch of allspice Simmer all the ingredients together until hot and fragrant. Busy day? Put them all in a crock pot four hours ahead of your party. The nice thing about this recipe is that you can add a nip or two of your favorite 'stronger' beverage and turn it into an adult drink. Hot Spicy Cider 1 gallon apple cider (apple juice is okay, too) 6 cinnamon sticks Generous pinch of whole allspice 10 whole cloves Three strips of Lemon zest Three strips of Orange zest 1/2 cup brown sugar (granulated sugar is fine, too) Place the whole spices in a tied piece of cheesecloth. This makes it easier to retrieve them before serving. Add the rest of the ingredients to a large pot and simmer for approximately 30 minutes.

Cheese Crisp Crackers & Pork Party Snacks

An easy recipe to go with the drinks for New Year's. Cheese Crisp Crackers 1/2 cup butter, softened 1 cup finely grated sharp cheddar cheese 1 cup sifted all-purpose flour Pinch of cayenne to taste Cream the butter until smooth. Add the cheese and cayenne and mix until well-combined. Stir in the flour and mix until it comes together in a ball. Chill for two hours. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or use vegetable oil spray. Form dough into approximately one-inch balls. A cookie scoop comes in handy here! Place on prepared baking sheet about an inch apart. Bake for 10-12 minutes until golden brown. Pork Party Snacks 1 pound spicy/hot pork sausage 2 cups Bisquick or biscuit mix 1 1/2 cups sharp cheddar cheese Preheat oven to 350 degrees. Line a baking sheet with parchment or use vegetable oil spray. Mix all the ingredients together to thoroughly combine. Form into approximately one-inch balls and bake for about 30 minutes.

Monkey Bread - The Easy Way

My favorite treat for a holiday breakfast, teatime or snack is Monkey Bread. There is something about those balls of dough, covered in butter and cinnamon/sugar that seems special. We won't count calories because anything that makes you happy, shouldn't be give a calorie number . . . at least, at Christmas time. This is a fun recipe as you don't even have to make the dough making it a great, last-minute treat. Monkey Bread - The Easy Way 3 cans of the refrigerated canned biscuits 1/2 cup granulated sugar 1 tablespoon cinnamon 1/4 teaspoon ground cloves Pinch of Nutmeg 1 stick of butter 1 cup brown sugar 2 teaspoons water Cut each biscuit into fourths and roll them in a mixture of the cinnamon, cloves, and nutmeg. Place them in a well-greased or vegetable oil sprayed Bundt pan. Melt the butter, brown sugar, and water. boil this for 2-3 minutes and pour over the balls of biscuit dough  in the Bundt pan. Bake at 350 degrees for 25-30 minutes until it is puffed up a bit and golden. Immediately turn over onto a serving plate and get it in front of your family who probably have already gathered once the scent of sugar and cinnamon was in the air.

Christmas Sugar Cookies

Christmas Sugar Cookies 1 cup butter, room temperature not melted 1 1/2 cups powdered sugar 1 large egg 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract Tiny pinch of ground nutmeg 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt Cream the butter, adding the sugar gradually, and continue beating until well-combined and fluffy. Add egg, extracts, and nutmeg. Sift or mix the dry ingredients together and blend into the butter mixture. It should gather into a ball and not be crumbly. If your dough is too dry, try adding small drops of water. Gather into a ball and refrigerate for at least an hour. Preheat oven to 400 degrees and line baking sheets with parchment paper or vegetable oil spray them very lightly. Take a portion of the dough, roll out on a floured board to a bit more than 1/4-inch thick. Cut with your choice of cookie cutters. Move to the prepared baking sheets, placing them about an inch apart. Bake for about 5 minutes or until golden around the edges and set. Let the cookies set for a few minutes when they exit the oven and then remove to a cooling rack. Makes about 3 dozen cookies. Icing 1 cup powdered sugar food coloring enough milk to form a spreadable icing. 1/2 teaspoon almond extract I use a rubber pastry brush to coat each cookie and have a helper there to immediately add whatever colorful sprinkles or sugars your might want on the cookies. Let them dry thoroughly before packing away into a container.

Seven-Layer Cookies

Seven-Layer Cookies 1/2 cup melted butter 1 cup graham cracker crumbs* 1/2 teaspoon vanilla extract 1 cup toasted coconut 1/2 cup chocolate chips** 1/2 cup butterscotch chips** 1 - 14-ounce can sweetened, condensed milk 1 cup toasted, chopped nuts*** Preheat oven to 325 degrees. Line bottom of 9x13x2-inch pan with parchment paper or spray with vegetable oil spray. Combine butter, graham cracker crumbs, and vanilla until well mixed. Press into the bottom of prepared pan. Arrange the rest of the ingredients in layers as listed. Bake for approximately 30 minutes.  Let cool a bit, cut into squares, and complete the cooling. Makes about 3 dozen cookies depending on size you cut them. *If you prefer, think about using cinnamon or chocolate graham crackers. **These days, you don't have to always go with chocolate and butterscotch chips. Consider peanut butter, white chocolate, chocolate mint . . .

Black Forest Cake!

Chocolate and cherry is a favorite flavor combination for my son. When I saw this recipe, I knew I had to keep it on hand and share with you. Vegetable oil spray a 9 x13-inch baking dish. I like using the glass, Pyrex type. No such pan in your kitchen? Use a couple of layer cake pans or even a tube cake pan. Just adjust the time for the changes. Preheat oven to 350 degrees. 1 box chocolate cake mix - your choice. 20-ounce can of cherry pie filling 3 large eggs 1 teaspoon vanilla extract Pinch of cinnamon Grated zest of one orange (optional) Combine all the ingredients in your mixing bowl and mix on medium speed until the mixture is just combined. Pour mixture into prepared pan(s). Bake for 40-45 minutes (depending on size you used for pans). Test cake  by inserting a toothpick in the center of the cake. It should come out 'clean' with no wet batter. Cool completely and serve with freshly whipped cream. 1 pint heavy whipping cream 1/4 cup granulated sugar 3 tablespoons sour cream 1 teaspoon almond extract 1/2 teaspoon vanilla extract Place all the ingredients in a mixer bowl and beat until stiffened and fluffy. Don't over beat as you aren't looking for making butter here! You can either frost your cold cake with the whipped cream or serve it along side a generous slice. The whipped cream holds up well for about three days in the refrigerator.

Easy Street Cake

Easy Street Cake *1 box cake mix (your choice!) *1 small package instant pudding mix 3 large eggs */2 cup chopped nuts (your choice!) 1/2 cup oil 1 teaspoon vanilla extract 1 cup club soda This recipe is good for a bundt pan but can easily be a sheet cake or cupcakes. Vegetable oil spray your pans of choice or line cupcake wrapper in a muffin tin. Set aside while you prepare the batter. Mix together thoroughly all the ingredients except the club soda. Then, quickly mix in the club soda to incorporate and pour into prepared pan(s). Bake at 350 degrees for 45 to 50 minutes depending on type of pan(s) you used. Cool in pan for 15 minutes before removing. The fun of this recipe is that you can mix and match your cake mixes, instant pudding mix, and choice of nuts. I always watch for cake mix sales, especially around the holiday seasons, and stock up just for this sort of occasion.

Christmas Cookbook - Butterscotch Apple Cookies

Butterscotch Apple Cookies 1 cup shortening 1 1/2 cups packed brown sugar 1/2 cup corn syrup or honey 2 large eggs 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves Pinch of ground nutmeg 1 teaspoon ground ginger 1 teaspoon vanilla extract 1/2 cup toasted and chopped walnuts or pecans 1 cup grated apples (be sure to peel them before grating) 1 cup butterscotch chips Preheat oven to 350 degrees. Line cookie sheets with parchment or use vegetable oil spray. Cream shortening, brown sugar, corn syrup (or honey) and eggs in a bowl and beat thoroughly. Mix in the flour, salt, baking soda, and spices. Mix well. Stir in the vanilla and the rest of the ingredients. Drop by small spoonful or use cookie scoop of your size choice onto prepared baking sheets. Bake for 10-12 minutes or until golden around the edges and set in the middle. Remove to cool on a wire rack. Dust with powdered sugar and serve.

Christmas Snacking Cake

Christmas Snacking Cake 1/2 cup butter, softened 1/2 teaspoon salt 1 cup granulated sugar 2 large eggs 1 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 cup whole milk 1 teaspoon vanilla extract Grated zest of one lemon Pinch ground nutmeg Powdered sugar Preheat oven to 400 degrees. Line a 9 x 13-inch baking pan with parchment paper and spray lightly with vegetable oil spray. Cream together the butter, sugar, salt in a large mixing bowl. Add eggs, one at a time and beat until light and fluffy. In another bowl, mix the flour and baking powder. Add to the butter mixture along with the milk and mix to combine. Add the vanilla, zest, and nutmeg and stir to mix. Beat for one minute then pour into prepared baking pan. Bake for approximately 30 minutes or until the center is set and bounces back when touched gently. Cool for 15 minutes then ice with lemon glaze (recipe to follow). Sprinkle with toasted nuts, tiny Christmas candies, or leave plain. Cut into squares and provide to your hungry workers as needed. Lemon Glaze 1 cup powdered sugar 1 teaspoon lemon extract enough fresh lemon juice to form a glaze Ideas . . . Chocolate Glaze - 1 cup powdered sugar, 1/4 cup cocoa, milk to form a glaze Cinnamon & Sugar Combine 1/4 cup sugar and 1 teaspoon cinnamon and sprinkle on warm cake

Gluten-Free Peanut Butter Cookies

Gluten-Free Peanut Butter Cookies 1/2 cup granulated sugar 1/2 cup packed, dark brown sugar 1/2 cup peanut butter - crunch or smooth, your choice 1/2 cup shortening 1 1/2 teaspoon vanilla extract 1 large egg 1 cup your favorite all-purpose gluten-free flour. I like the version sold by nuts.com. 1 teaspoon xanthan gum 1 teaspoon baking soda Pinch of salt 2 teaspoons finely grated orange zest Preheat your oven to 375 degrees. Line two to three baking sheets with parchment paper. The cookies actually seem to bake more evenly this way. Combine all the ingredients in a mixing bowl and blend until just mixed and the dough is holding together. Depending on what size you want, shape the dough into balls or use a cookie scoop. With a wet fork, press a crisscross on the top of each cookie pressing down to spread out the dough a bit. They do spread a bit in the baking. Bake for 8-12 minutes depending on the size you made. The edges should be nicely browned and the tops golden. Cool on the baking sheet for few minutes before removing to a cooling rack. *If you are being festive, you can drizzle a chocolate or orange icing over the cookies. You can always sandwich them together in twos with melted chocolate. Mix some peanut butter, powdered sugar and a touch of vanilla for another sandwich cookie filler.

Pumpkin-Orange Spice Softies

Pumpkin-Orange Spice Softies 2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg 1/4 teaspoon ground cloves ½ teaspoon salt 1 ½ cups granulated sugar ½ cup butter (1 stick), softened 1 cup canned pumpkin puree 1 large egg 2 teaspoons vanilla extract 1 teaspoon orange extract 1 tablespoon finely grated orange zest 1/2 cup finely chopped pecans Preheat oven to 350 degrees. Line baking sheets with parchment paper. Mix together the dry ingredients in a mixing bowl. Combine sugar and butter in another mixer bowl and beat until fluffy. Add in pumpkin, egg, extracts, and zest. Mix to just combine. Beat in flour mixture until combined but not over mixed. Stir in the nuts. Drop by rounded tablespoons onto prepared baking sheets. A cookie scoop comes in handy here! Bake for 12 to 15 minutes our until golden around the edges and slightly firm to the touch. Cool on baking sheets before removing to wire racks to finish cooling. Glaze cookies when completely cool. Glaze/Icing: Combine 2 cups powdered sugar, 1 teaspoon of finely grated orange zest, 1 teaspoon orange extract, and enough freshly-squeezed orange juice to form a glaze. Using a rubber pastry brush, brush the top of each cookie and let set.

Gluten-Free Christmas! It's Possible!

When we initially decided to go gluten-free, my husband was concerned that many of his favorite Christmas treats would no longer be an option. At that point, we were trying eating gluten-free and didn't realize that many of my husband's health concerns turned out to be gluten intolerance. I assured him, however, that we could still figure out a way to replicate some of his favorite cookies even without the use of wheat flour. Once we discovered that my husband really couldn't ingest wheat/gluten products, it increased my research to find books that helped us eat well, healthily, and creatively. With the Christmas season coming all too soon, I was very happy to discover two gluten-free baking books geared especially for scenting my home with the smells of Christmas baking while still protecting my husband's health concerns. Thought I'd share them with you. Gluten-Free Holiday Baking by Ellen Brown More than 150 cake, pies, and pastries made with flavor, not flour. This book is destined to be a keeper midst my other cookbooks of the same genre. Some of the recipes? Popovers, Pannetone, Stollen (to tempt my German ancestry), Gooey Sticky Pecan Buns, and more. There is even a gluten-free version of Old-Fashioned Southern Biscuits. I'm already thinking of hot biscuits with sausage gravy for a special treat. Gluten-Free Baking for the Holidays by Jeanne Sauvage 60 Recipes for Traditional Festive Treats Again, lots of wonderful recipe surprises along with hints, tips, and helpful information. My husband's first question was whether it included a recipe for his favorite Mexican Wedding Cookies . . . and it does! Biscotti and Lemon Bars are in evidence. Rugelach, Spritz, and Shortbread are there for the trying. It even has directions for baking and making a traditional Gingerbread House.

Chocolate Hazelnut Cookies - Gluten-Free and Not!

We eat gluten-free so when I see I recipe that appeals to me, I have to study it a bit to see if I can turn it into a gluten-free version. Success today! This is the recipe in it's original 'format': http://www.kingarthurflour.com/recipes/chocolate-hazelnut-cookies-recipe In order to make it edible for my gluten-free husband, I had to omit the flour and substitute. I took a leap of faith in myself and used the recipe, as is (except for the wheat flour) and added a couple teaspoons of xanthan gum powder to the mix and used the gluten-free flour mix from Nuts.com. I've tried many brands and this has become my go-to flour for baking these days. The cookies didn't turn out as thick as shown in the picture on the link but they are thin and chewy . . . which is what I like in a cookie. The mixture of hazelnut spread, unsweetened cocoa powder, and some powdered espresso provided a very tasty cookie. So, you see, this is a 'two-way' cookie! If you are avoiding wheat products, it is possible with this recipe. If gluten-intolerance isn't a problem for you, just follow the recipe as stated.

Peanut Butter Fudge

My Version of Peanut Butter Fudge 2 sticks butter (Margarine won't work as well) 18-ounce jar of favorite peanut butter 1/2 cup roughly chopped, salted peanuts 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest 1 pound box of confectioners sugar Line an 8x8 or 9x9-inch pan with aluminum foil and spray with vegetable oil spray. Make sure you leave extra foil over the sides for easy removal of the fudge when done. Slowly melt the butter and peanut butter in a heavy pot. Stir constantly until melted. Add the extract and orange zest. Stir to incorporate and add the confectioners sugar. When smooth, quickly add the peanuts and spread into prepared pan to cool. When the fudge is completely cool and set, remove from pan, cut into serving pieces, and remove all foil. Those snack-sized zip lock bags are great for dividing pieces into serving to add to a lunch box.

Homemade Frittata

So many times, we come home from a hectic day and think we do not have a single thing in the cupboard/refrigerator for dinner. Actually, for a simple, quick dinner, you'd be surprised to find out that you do have the means for fixing a good meal and your family just might eat it, too. Any Way You Want It Frittata 8 eggs 1/2 cup milk 1 tablespoon all-purpose flour* 1/2 cup frozen mixed vegetables, defrosted 1/2 cup cooked, diced meat - your choice! 1 cup cooked rice 1 teaspoon garlic powder 1/2 teaspoon onion powder Salt & Pepper to taste 1/4 cup finely diced onion 2 cloves peeled garlic, crushed and diced 1/2 cup shredded cheddar 1 tablespoon cooked and crumbled bacon Preheat oven to 350 degrees. In a large frying pan with a lid, sauté the onions and garlic in a bit of olive oil until tender. Set aside for the moment. In a large bowl, whisk together the eggs, milk and flour. Mix in the defrosted vegetables, meat, rice spices, onion, garlic, bacon and cheese. Heat the frying pan until hot but not smoking. Pour in the egg mixture and turn down to low. Cover with the lid and cook on low for about 20 to 25 minutes or until set and cooked through. It is low and slow on this to prevent burning. Remove from oven and let set for a few minutes and then either remove from pan or just cut wedges straight from the pan to serve. Goes well with a green salad with a light dressing. *Substitute the all-purpose flour for gluten-free flour if you are on a wheat-free diet.

Budget Candy . . .

Although I've shared this before, with the holiday coming up, it seemed like a good reminder. When you are having guests, you often need to stretch the dollar and this is an easy and good way. When my children were very small, we didn't always have the extra money for special treats. Fortunately, I liked to bake so something could always be managed and the children never really knew when we were struggling financially. A favorite was a simple candy recipe that only required melting, stirring something into it, and letting it harden. Although you can use your choice of chocolate chips for this, I watch for the sales of the chocolate melts at the craft stores. Besides chocolate, it came in a variety of colors. It is easy to gently melt in the microwave and you can stir in just about anything to come up with a crunchy treat. You just add enough so it holds together when you drop tablespoons onto some waxed paper to harden. Some ideas . . . Peanuts and raisins. Candied fruit. Chow Mein noodles (the dried, ready-to-eat variety) Coconut. Crisped rice cereal. Tiny marshmallows and nuts. Pretzels As you can see, the list is as long as your imagination. Just make sure you don't use any 'wet' ingredients as it will seize up the chocolate and turn it into a grainy mess. Also, there are candy molds available if you want to be really fancy and, as they are reusable, it is a great investment of a couple of dollars.

Tipsy Beer Cake

Here is my take on an interesting recipe. I like cooking/baking with beer as it adds an interesting level to the finished product. Just make sure you use a good brand so the outcome is just as tasty! Tipsy Beer Cake 1 1/2 cups granulated sugar 2/3 cup shortening 2 large eggs 1/2 teaspoon salt 1 teaspoon baking soda 1 1/2 teaspoons ground nutmeg 1 teaspoon ground cloves 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 2 3/4 cup all-purpose flour 12 ounce can of beer 1 cup mashed banana 1 cup finely diced dates 1/2 cup toasted walnuts, finely chopped 1 tablespoon finely grated lemon zest 2 teaspoons vanilla extract Preheat oven to 350 degrees. Vegetable oil spray an oblong baking pan or pans to accommodate batter. Batter should fill the pans 2/3rds full. Stir together the salt, soda, spices, and flour together in a separate bowl. Cream together sugar, shortening, and eggs. Add beer, bananas, dates, nuts, zest, and vanilla to creamed mixture. Add the dry ingredient and mix to combine well. Pour bather into prepared pan(s). Bake for approximately 45 minutes depending on size of pans used. Use a toothpick to test for doneness - no wet batter should be evident. Let cool and ice with a lemon glaze. Keeps well . . . if it lasts that long!

Baked French Toast

Baked French Toast 1 loaf of French Bread 1 cup brown sugar 1/2 cup butter 2 tablespoons corn syrup (Molasses if you like a 'deeper' taste) 6 large eggs 2 cups milk (you can substitute 1/2 cup of the milk for heavy cream) 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg Dash of cloves Vegetable oil spray a baking dish about 9" x l3" or so. Slice the bread to 3/4-inch thick. Cook the sugar, butter, and corn syrup in a pot until it is liquid and syrup-like. Pour this mixture into your prepared baking pan. Place the bread in a layer, one deep, over the syrup mixture. Beat together the eggs, milk (milk and cream), vanilla, and spices. Pour over bread. Cover with plastic wrap and refrigerate overnight. Bake the next morning in a 325 degree oven for approximately 20-30 minutes or until hot through, browning on top, and bubbly. Serves 6-8. With the sugar/butter layer, you might not even need more syrup on it when served!

Sweet Potato Biscuits

Sweet Potato Biscuits 1 cup cooked and mashed sweet potatoes 1 tablespoon softened butter 1 tablespoon granulated sugar 1/2 teaspoon baking soda 1 cup buttermilk 2 cups all purpose flour 1 teaspoon salt Preheat oven to 400 degrees. Line baking sheet with parchment or use vegetable oil spray to grease. Beat sweet potatoes, butter, and sugar until well blended. In another bowl, combine the baking soda in the butter milk and then add to the potato mixture. Stir together the salt and flour and add to the mixture. Gently combine to just mix. Roll out to approximately 1/2-inch thickness on floured board. Using a small cookie cutter, round works best, cut and place biscuits on prepared baking sheets. Bake for approximately 12-15 minutes or until golden brown. Should yield about 2 dozen biscuits depending the size cookie cutter you used. For sweeter biscuits, increase the sugar to 1/2 cup and add 1 teaspoon vanilla extract, 1/2 teaspoon of cinnamon, dash of cloves, nutmeg, and ginger to taste. Mix as already directed. Whip together an egg white and tablespoon of sugar and glaze the tops of the biscuits before baking.

Simple Lemon Cookies

Lemon Cookies 1/2 cup butter, softened 1 cup granulated sugar 2 tablespoons lemon juice 1 teaspoon lemon extract Freshly-grated lemon zest 2 cups all purpose flour Preheat the oven to 350 degrees. Cream butter, sugar, lemon juice, extract, and zest in a mixing bowl. Slowly stir in the four. Drop teaspoonfuls of dough (or use a cookie scoop) onto parchment-lined baking sheets. Bake for 10-12 minutes until golden. Makes about 3 dozen cookies. Remember, a lemon drizzle of glaze is not over the top!

Fresh Cranberry Bread

Nothing like having a fresh loaf of fruit bread for breakfast. You can grab a slice and slather it with butter or cream cheese or toast it and go from there. A cup or hot coffee or tea and you are read to enjoy the morning paper or check on your e-mail. During the holidays in November and December, I always buy and extra bag of fresh cranberries and freeze them for treat like this during the years. Fresh Cranberry Bread 2 cups all-purpose flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/4 cup shortening 3/4 cup fresh or frozen orange juice Freshly grated orange or lemon zest 1 large egg 1 cup fresh cranberries, roughly chopped 1/2 cup chopped walnuts Preheat oven to 350 degrees. Vegetable oil spray a 9x5-inch loaf pan. Mix togehter the dry ingredient. Cut in the shortening until the mixture resembles crumbs. Add the juice and egg to the dry ingredients and mix just to combine and moisten. Fold in the cranberries and nuts. Bake in prepared pan at 350 degrees for approximately one hour. Another way to bake it is in muffins tins using either cupcake liners or sufficient vegetable oil spray to insure you get a clean release. Reduce the baking time for the smaller breads. Feeling really creative? A drizzle of lemon or orange icing over a warm loaf or muffins never hurts!

Celery Apple Corn Salad

Our first weekend of really warm weather has let us know the heat of summer is definitely on its way. In honor of the weather, I composed a cold grilled meat salad for dinner last night. Needing a third salad for the plate, I came up with this one and wanted to share. It was surprisingly good considering the ingredients were very simple. Celery Apple Corn Salad 2 Gala apples (or your favorite!) diced 5 ribs of celery, diced 1/2 cup frozen corn, defrosted and drained 2 teaspoons fresh lemon juice (lime is good, too) 1/4 cup mayonnaise 1 tablespoon Dijon Mustard 2 teaspoons cider vinegar 1 teaspoon granulated sugar Good pinch of dried Tarragon leaves 1/2 teaspoon freshly ground black pepper Salt to taste Just a dash of cayenne pepper Combine all the ingredients in a large mixing bowl and stir together to incorporate the mayonnaise and spices into the diced ingredients. Taste for seasoning. Cover and refrigerate until ready to serve. If you make it ahead of time, the flavor meld together even better. Goes well with slices of cold, grilled chicken or beef.

Simple Chicken

This is a meal you can put on the table within the hour if you plan ahead when you do your weekly grocery shopping. Simple ingredients, easy recipe, good food - the best combination! Simple Chicken 1 chicken cut into serving pieces Salt and freshly-ground pepper Pinch chili flakes (optional) 3 tablespoons butter 1 teaspoon dried thyme 1/2 cup finely chopped onion 4 peeled garlic cloves, smashed and diced 3 tablespoons water 1 cup heavy whipping cream Sprinkle the chicken with salt and pepper. Melt butter in large frying pan. Add chicken and brown until golden on both sides. Add onion, garlic, and cook until softened a bit. Add water, turn down heat, and cook approximately 30 minutes or until chicken is tender and cooked through. Add the chili flakes, thyme, and cream and cook gently until cream thickens a bit. Taste for seasoning and adjust. This goes well over pasta or rice along with a salad. If you have some bread on hand, it will certainly add to the meal. Garlic bread and you have a feast.

Gluten-Free Crackers

Although we don't need to go gluten-free, the diet has greatly improved my husband's digestive health which makes us wonder if his might be slightly celiac. Anyway, I enjoy a challenge in the kitchen and am always looking for new and unusual ways to incorporate new recipes into our menu. Just tried this very simple, basic cracker. It is plain but addicting and goes Will with dips, salsa, or just snacking alone. Gluten-Free Crackers 2 cups white rice flour 1 cup sweet rice flour (also known as glutinous rice flour 1 cup tapioca starch 2 tablespoons granulated sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup solid vegetable shortening Approximately 1 - 1 1/2 cups very cold water Preheat oven to 375 degrees and line baking sheets with parchment paper. In a mixing bowl, combine rice flours, tapioca starch, sugar, baking powder, and salt. Mix a few seconds to incorporate the ingredients. Add the shortening and mix until mixture resembles coarse meal. While running the mixer, add bit of water until a workable dough forms. Go slowly on the water because it is easier to add more water than take it away, again! Between two sheets of parchment paper, roll out half the dough to very thin. Cut out circles (or whatever shape you like!) of dough and place on prepared baking sheets. They can be placed rather close as they don't spread during baking. With a fork, prick tops of each cracker. Bake until the crackers start to turn pale golden brown. Depending on the thickness of your crackers and the oven, this could take 15 to 20 minutes. Keep an eye on your first batch to gauge the time. Cool on a wire rack and store in a sealed container. They should last about four days but only if your family doesn't know where you hide them.

Cheesy Popovers - Gluten-Free!

Cheesy Popovers 3 cups tapioca flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup whole milk 3/4 cup oil (I like grape seed oil) 3 large eggs 1 generous cut freshly grated Romano or Parmesan cheese Preheat oven to 375 degrees. Use vegetable oil spray to grease mini-muffin tin generously. Put all the ingredients into a blender and mix until well combined. The batter will be pourable. Fill the prepared muffin tin 2/3rds full of batter. Bake for approximately 15 minutes or until almost golden brown. They should puff up nicely. Turn out of the pan and serve hot. Immediately respray the muffin tin and use up the rest of the batter. Believe me, if your family is like mine, the second batch will be ready just as they finish off the first one. The nice thing about the recipe? No wheat flour so it fits in with our gluten-free choice of diet right now. You could also try your own favorite cheese or a combination. I'm going with cheddar/Romano next time with a touch of cayenne in the batter.

Gluten-Free Brownies

Although I'm still collecting and sharing cookie recipies of the 'traditional' wheat flour variety, I have started investigating the idea of trying to cut back on the amount of wheat in my family's diet. I was very surprised to find such a variety of recipes that are close to my usual favorites yet haven't any wheat products in them. Thought it would be fun to share them here as there are always some people who are looking for a different approach to their baking or a challenge. Gluten-Free Brownies 1/2 cup almond flour 1/3 cup brown rice flour 1 cup bittersweet chocolate or chocolate chips 6 tablespoon butter 3/4 cup granulated sugar 2 teaspoons vanilla extract 1 teaspoon freshly grated orange zest 2 large eggs 1 cup chopped walnuts Preheat the oven to 350 degrees. Line an approximately 8x8" baking pan with parchment paper. Combine the almond and rice flour and set aside. Melt the chocolate and butter together and let cool down a bit. Stir in the sugar, vanilla, and orange zest. Whisk in the eggs, one at a time until fully incorporated. Stir in the flour mixture until just mixed. Add the walnuts Spread the batter into the prepared pan and even it out. Bake approximately 25 minutes (but check at 15 minutes as oven do differ!) or until an inserted toothpick comes out clean with a few moist crumbs. Cool on a rack before cutting. The use of the parchment paper should enable you to lift the cooled brownies out of the pan for easier cutting. These are rich and go a long way. I served mine with a scoop of peppermint ice cream. Rice and almond flour can be found on-line or at health food stores. If you have a good blender, you can actually grind your own but make sure you get it fine enough to avoid extra 'crunch' in your final product!