Strawberry Rhubarb Galette

Yield: Serves 6Cook Time: 1 hour
ingredients:

Dough:

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk

Strawberry Rhubarb Filling:

2 1/2 cups sliced strawberries
1 cup chopped rhubarb
1/3 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon lemon zest

1 egg, beaten
2 tablespoons turbinado sugar

directions:
1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap in plastic wrap or parchment paper. Refrigerate for at least 45 minutes before rolling out.

2. Center a rack in the oven and preheat to 350 degrees F.

3. To make the strawberry rhubarb filling, combine all ingredients in a medium bowl, and toss gently, making sure that the cornstarch is coating the fruit. Set aside.

4. Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll out, forming a 14-15-inch wide circle. Place the dough with parchment paper on a baking sheet. Add the fruit mixture to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.

5. Lightly brush the edge of the dough with the egg and sprinkle with turbinado sugar. You don't need to use the whole egg, just enough to brush the edge of the galette.

6. Bake for 1 hour, or until crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Try serving the galette with vanilla ice cream for an extra special dessert.

Adapted from Cooking Light
Recipe + Picture: http://www.twopeasandtheirpod.com/strawberry-rhubarb-galette/

Mind Body Green Articles

http://www.mindbodygreen.com/0-17830/a-30-day-reset-to-reduce-inflammation-balance-your-hormones.html

FLOURLESS CHOCOLATE CAKE

yield: 12 to 16 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 12 hours

This rich flourless chocolate cake is a chocolate lover's dream!

INGREDIENTS:

8 eggs, chilled
16 ounces bittersweet chocolate, chopped
1 cup unsalted butter, cut into small cubes
¼ cup brewed coffee, at room temperature

DIRECTIONS:

1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees F. Grease 8-inch springform pan, line the bottom and sides with parchment, then grease the parchment. Wrap the outside of the pan with a double layer of aluminum foil and place in a 9x13-inch pan. Put a small pot of water on to boil.

Note: Don't use springform b/c mine always leaks water in despite tin foil

2. Using a stand mixer with a whisk attachment, beat the eggs on medium speed until doubled in volume, about 5 minutes.

3. Meanwhile, place the chocolate, butter and coffee in a large, heat-proof bowl set over a saucepan of barely simmering water. Stir occasionally until completely melted and smooth and very warm (the mixture should register 115 degrees F on an instant-read thermometer).

Note: I heated it in the microwave at 30 second intervals being extra careful not to overcook

4. Using a large rubber spatula, fold one-third of the eggs into the chocolate mixture until just a few streaks of egg are visible. Add the remaining eggs in two more additions, folding until the mixture is totally combined.

5. Transfer the batter to the prepared springform pan and smooth the top. Pour enough boiling water into the 9x13-inch pan to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set and a thin glaze (like a brownie crust) has formed on the surface, about 22 to 25 minutes. The cake should register 140 degrees on a digital thermometer.

6. Remove the cake from the water bath and set on a wire rack to cool completely to room temperature. Once cool, cover with plastic wrap and refrigerate at least 6 hours, or overnight (the cake can be refrigerated for up to 4 days).

7. About 30 minutes before serving, run a thin knife between the cake and sides of the pan; remove the sides of the pan. Place the cake on a serving platter, dust with powdered sugar (if desired) and serve.

(Recipe from Cook's Illustrated Cookbook)

Recipe+Picture: http://www.browneyedbaker.com/flourless-chocolate-cake/

Black Bean Burgers

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Servings: 4

Ingredients
2 cans (14.5 Each) Seasoned Black Beans
1 cup Seasoned Breadcrumbs
1/4 cup Grated White Onion
1 whole Egg
1/2 teaspoon Chili Powder
 Salt And Pepper
 Hot Sauce (I Used Choloula)
8 slices Swiss Cheese
 Olive Oil, For Frying
 Butter, For Frying And Grilling
4 whole Kaiser Rolls Or Good Hamburger Buns
 Mayonnaise
 Lettuce Or Other Greens
 Sliced Tomato

Preparation Instructions

1. Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them. Keep mashing until they're mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.
2. Heat a tablespoon or two of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you're using (the patties will not shrink when they cook.) Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them to the other side, place 2 slices of cheese onto each patty, and continue cooking them for another 5 minutes, or until the burgers are heated through. (Place a lid on the skillet to help the cheese melt if needed.)
3. Grill the buns on a griddle with a little butter until golden. Spread the buns with mayonnaise and hot sauce, then place the patties on the buns. Top with lettuce and tomato, then pop on the lids!

Recipe+Picture: http://thepioneerwoman.com/cooking/2014/09/black-bean-burger/

Cannellini Bean Vegetarian “Meatballs” with Tomato Sauce

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins

Author: Dara Michalski | Cookin' Canuck
Serves: Serves 4

Ingredients
1 ½ cans (15 oz. each) Bush’s Cannellini Beans, drained and rinsed
1 roasted red bell pepper (2 halves), roughly chopped
½ medium yellow onion, grated
2 cloves garlic, minced
¼ cup chopped Italian parsley
1 ½ tsp dried oregano
1 egg
½ cup dried breadcrumbs (see note)
½ tsp kosher salt
½ tsp freshly ground black pepper
3 cups marinara sauce (your favorite kind)
Parmesan cheese for grating
Cooked spaghetti

Instructions

1. Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.
2. In the bowl of a food processor, combine beans and roasted red peppers. Pulse until chopped, but not smoothly pureed.
3. Transfer the mixture to a medium-sized bowl and stir in grated onion, garlic, parsley, oregano, egg, breadcrumbs, salt and pepper until well combined.
4. Using a rounded 2 tablespoon portion of the bean mixture, form “meatballs” by rolling between the palms of your hands. Place the “meatballs” on the prepared baking sheet, spacing evenly.
5. Bake until the meatballs are firm to the touch and have developed a light golden brown coating, 15 to 20 minutes.
6. In a large saucepan, heat you favorite marinara sauce over medium heat until simmering. Add “meatballs” and stir to coat. Simmer until the sauce thickens slightly, stirring occasionally, 10 to 15 minutes.
7. Serve over spaghetti and top with grated Parmesan cheese.

Notes: Weight Watchers Points: 6 (Points+), 4 (Old Points)


Note: The amount of breadcrumbs required can change depending on the climate (dry vs. humid). If you find that the "meatballs" are not holding together firmly as you are shaping the first few, add more breadcrumbs, then reshape.

Nutrition Information
Serving size: ¼ meatballs & sauce Calories: 243.9 cal | Fat: 3.0g | Saturated fat: 0.4g | Carbohydrates: 47.1g | Sugar: 7.9g | Sodium: 1381.5mg | Fiber: 12.8g | Protein: 14.3g | Cholesterol: 46.5mg

Recipe + Picture: http://www.cookincanuck.com/2011/11/cannellini-bean-vegetarian-meatballs-with-tomato-sauce-recipe/

Spicy Thai Peanut Sauce over Roasted Sweet Potatoes and Rice

Prep time:10 mins
Cook time: 40 mins
Total time: 50 mins


Author: Cookie and Kate

Ingredients

Spicy Thai Peanut Sauce
½ cup creamy peanut butter
¼ cup reduced­sodium tamari or soy sauce
3 tablespoons apple cider vinegar
2 tablespoons honey (or agave nectar, to taste)
1 teaspoon grated fresh ginger
2 cloves garlic, pressed
¼ teaspoon red pepper flakes
2 tablespoons water

Roasted vegetables
2 sweet potatoes, peeled and sliced into 1x1x1/2­inch wide chunks
1 red bell pepper, cored, deseeded, and sliced into bite­sized strips
about 2 tablespoons coconut oil (or olive oil)
¼ teaspoon cumin powder
Sea salt, to taste

Rice and garnishes
1¼ cup jasmine brown rice (or any variety of long­grain brown rice)
2 to 3 green onions/chives, sliced into thin rounds (green and white parts)
Handful cilantro, torn
Handful peanuts, crushed
Sriracha/rooster sauce on the side (optional)

Instructions

1. Prep: Bring a large pot of water to boil. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle and another rack near the top.
2. Roast the vegetables: Toss the sweet potato chunks with a generous tablespoon of coconut oil, the cumin and a sprinkle of salt. Toss the bell pepper with about a teaspoon of coconut oil and salt. The vegetables should be lightly coated with oil on all sides.
3. Arrange the sweet potatoes in a single layer on a large baking sheet. Arrange the red bell peppers on a separate, smaller baking sheet. Roast the sweet potatoes on the middle rack for about 35 minutes, tossing halfway, and roast the peppers on the top rack for about 20 minutes, tossing halfway. The vegetables will be tender and caramelized on the edges when they are ready.
4. In the meantime, cook the rice: Once the water is boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam that way for 10 minutes. Remove the lid, fluff the rice with a fork and season with salt to taste.
5. Make the sauce: in a bowl, whisk together the sauce ingredients. If the sauce is too thick or too spicy, whisk in a little more water.
6. Serve: Top rice with roasted vegetables, a heavy drizzle of sauce, and a sprinkle of chopped green onions, cilantro and peanuts.

Notes

Storage suggestions: Leftover sauce should keep well, refrigerated and covered, for a couple of weeks.

Wake up the flavors with a little bit of apple cider vinegar or tamari if necessary.

Make it gluten free: Tamari is a Japanese soy sauce that has a great flavor and is gluten free, unlike most other soy sauces. I like the San­J brand.

Make it vegan: Use agave nectar instead of honey for vegan sauce.

Other recipes you might like: my summer rolls with spicy peanut sauce, peanut soba noodle bowl and Thai green curry.

Jeanine is also on a peanut sauce kick with peanut noodles and salad wrap


Recipe + Image:  http://cookieandkate.com/2013/spicy-thai-peanut-sauce-over-roasted-sweet-potatoes-and-rice/

Oatmeal Raisin Banana Bread

1 1/4 cups all-purpose flour
1 cup oats
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
1/2 cup granulated sugar
½ cup corn oil (or half applesauce) (OR 1/2 c applesauce, 1 T coconut oil and omit milk below)
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
1.5 tablespoons milk
1 cup raisins (or half cup)

topping:
1/4 cup flour
1/4 cup brown sugar
1 tablespoon melted butter

Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.

Spread batter into the prepared loaf pan. Sprinkle the cinnamon sugar topping (or handful of chocolate chips) evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.(I baked for 55).

Cool the cake on a wire rack for for ten minutes. Remove loaf from pan and let cool…or eat it warm. That is the best:)

Banana Bread with Chocolate Chips

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
1 cup granulated sugar
½ cup vegetable oil (I used corn oil)
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
1.5 tablespoons milk
1 cup chocolate chips OR cinnamon and sugar-for the topping

Preheat oven to 350°F. Grease a 9×5-inch loaf pan. Whisk the flour, baking soda, and baking powder in a small bowl to combine. Set aside.
On medium speed, beat the sugar and vegetable oil to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed bananas and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.

Spread batter into the prepared loaf pan. Sprinkle the cinnamon sugar topping (or handful of chocolate chips) evenly over the batter. Bake until a thin knife inserted in the center comes out almost clean, about 60 minutes.(I baked for 55).

Cool the cake on a wire rack for for ten minutes. Remove loaf from pan and let cool…or eat it warm. That is the best:)

Recipe adapted from: http://www.twopeasandtheirpod.com/banana-bread-with-a-cinnamon-sugar-topping/
Picture: http://www.twopeasandtheirpod.com/banana-bread-with-a-cinnamon-sugar-topping/

English Muffins

Cook time:  14 mins Total time:  1 hour 14 mins
Yield: 20 TO 24 ENGLISH MUFFINS

Ingredients

1 3/4 cups warm water
1 T. active dry yeast
1 T. sugar
4 1/2 cups flour
1 large egg
3 tablespoons pure honey
¾ teaspoon salt

Instructions

1. In the bowl of a stand mixer, combine the water, yeast, and sugar. Stir and let sit for 10 minutes until foamy. Add the einkorn flour, egg, honey and salt. Stir with a wooden spoon until the mixture is shaggy. Place the bowl into your stand mixer and knead the dough on low speed (speed 1 or 2) for about 8 minutes. Remove the dough hook and cover the bowl with a tea towel for 40 minutes, or until the dough has almost doubled in size.
2. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or silpats.
3. Punch down the dough to deflate some of the gas bubbles. Flour your work surface and roll the dough to ½ - ¾ inch thickness. Using a circular cookie cutter, cut circles from the dough. Re-roll any scraps until all of the dough has been used up. Place the English muffins on the prepared sheet pans (limit 12 to a pan).
4. Bake for 14 minutes, flipping the English muffins halfway through. Transfer to wire racks and let cool. Store in an airtight container for up to 2 days or freeze for up to three months. Reheat in a frying pan with a little bit of butter or in a toaster oven.

Notes
You can alternatively knead the dough by hand for 10 minutes.
Recipe+Picture: http://naturalchow.com/2014/10/einkorn-english-muffins/

Slow Cooker Crack Chicken

Ingredients
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese (Use Light)
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled

Instructions

1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm.

Recipe+Picture:  http://cookiesandcups.com/slow-cooker-crack-chicken/

Easy (and good!) gluten free flour blend

1 bag Bob's Red Mill Sorghum flour
1 bag Bob's Red Mill Tapioca flour

1 bag Bob's Red Mill Arrowroot starch
9 (some heaping) teaspoons of xantham gum

Apple Pie Bread

Serves: 12
Total time: 1 hr, 30 min
Preheat: 350

Ingredients:

BREAD
1/2 cup butter (1 stick), softened (try substituting 1/4 cup applesauce for half)
1 cup brown sugar (try reducing to 1/2 cup and/or substituting with 1 banana)
1/4 cup milk
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon apple pie spice (substitution: 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg)
4 large (or 6 medium) apples, peeled, sliced and cut into bite-size chunks

TOPPING
2 tablespoons butter, melted
1/2 cup flour
1/2 cup brown sugar

ALTERNATIVE CINNAMON SUGAR TOPPING
2 Tbsp granulated sugar
1 tsp cinnamon

Instructions:

1. Preheat oven to 350 degrees F. Coat a 9x5-inch loaf pan with cooking spray and set aside.
2. In a large bowl or stand mixer, combine the butter, brown sugar, milk, eggs and vanilla. Beat on medium speed until mixture is creamy. In a medium bowl, combine the flour, baking powder, salt and apple pie spice (or cinnamon and nutmeg). Gradually add the flour mixture to the large bowl and mix until fully incorporated. Fold in the apples and pour into the prepared loaf pan.
3. To make the topping, combine 2 tablespoons of melted butter with 1/2 cup each of flour and brown sugar. Mix with a fork until crumbly and pour evenly over the top of the batter. Bake in the preheated oven for 55 minutes, checking for doneness starting at 45 minutes by inserting a toothpick into the center of the bread. Cut into slices and serve warm. 
1. (I baked for 45...would probably leave in a little longer next time, but it really was great this way...maybe only another 3 mins)

Recipe + Picture: http://www.pipandebby.com/pip-ebby/2014/9/11/apple-pie-bread.html

Caramel Nut Clusters

Nuts of your choice
25 caramels (or so) unwrapped -- 3/4 container
2 T milk
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
Sea Salt

1. Spread out little nut clusters (5 or 6 nuts) on parchment paper on top of a cutting board
2. Heat caramels and milk and stir, then heat again until thoroughly melted
3. Spoon caramel on top of nuts
4. Heat chocolate chips and stir, reheat but don't overcook - until smooth
5. Spoon chocolate on top
6. Sprinkle with sea salt
7. Refridgerate

Chocolate Peanut Butter Clusters Recipe

Ingredients

1 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1 tablespoon creamy peanut butter
1 cup cocktail peanuts

Directions

1. Place parchment paper on cookie sheet and set aside.
2. Pour semi-sweet and milk chocolate chips and peanut butter into a large microwave-safe bowl. Heat for approximately 1 minute on 50% power. Stir and repeat until all chips are melted.
3. Add peanuts to the melted chocolate and peanut butter and stir until well combined.
4. Drop chocolate peanut butter mixture by the teaspoonful onto the parchment paper. Allow to cool in the refrigerator for approximately 30 minutes to an hour until completely firm.
5. Store in an airtight container.

Recipe:  http://www.babble.com/best-recipes/chocolate-peanut-butter-clusters-recipe/

Chocolate Chip Salted Caramel Cookie Bars

Chocolate chip cookie bars with a layer of salted caramel. These gooey sweet and salty cookie bars are pretty much perfection!

Ingredients:

2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
10 ounces caramel candy squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars

Directions:

1. Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside.
2. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
3. In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
4. In a large microwave safe bowl, combine the caramels and heavy cream. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave.
1. In retrospect, adding sea salt directly to the caramel sauce might have been a good idea
5. Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Sprinkle caramel with sea salt. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered. Sprinkle the bars with additional sea salt.
6. Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. Cut bars into squares and serve.

Recipe:  http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/

Panera Cinnamon Crunch Bagels Ingredients

Ingredients:

Dough
4 1/4 cups flour
2 packets dry yeast[2]
1 1/2 cups warm water
1 tablespoon cinnamon
1 cup vanilla or white chocolate chips[3]
4 tablespoons sugar
1 tablespoon salt

Topping

1/2 cup sugar[4]
1/2 cup brown sugar
1/2 cup melted butter
1/4 cup cinnamon

Panera Cinnamon Crunch Bagels Recipe

1. Start the dough by mixing the yeast with 1 1/4 cups flour in a bowl.
2. In a small bowl, combine the water, 3 tablespoons of sugar, cinnamon, vanilla chips the salt. Add to the yeast mixture, and beat for about 3 minutes.
3. Use your hands to mix in more flour until the dough is somewhat stiff.
4. Place the dough on a floured surface, and knead for about 10 minutes until elastic.
5. Cover and let sit for about 15 minutes.
6. Divide into 12 portions. Form rounds, and poke a hole in the middle of each to shape bagels.
7. Let sit for 20 minutes while you start a large pot of boiling water, stirring in a tablespoon of sugar.
8. Reduce to a simmer. Add the bagels in batches, cooking for about 7 minutes each. Flip when halfway done.
9. Heat oven to 425 degrees while bagels are boiling.
10. Drain each bagel when done cooking, and arrange on a baking sheet.
11. Combine the sugars and cinnamon for topping in a bowl.
12. Brush each bagel with melted butter, and top with the cinnamon and sugar mixture.
13. Bake for 20 minutes until topping is crisp.

Recipe: http://www.copycatrecipeguide.com/How_to_Make_Panera_Cinnamon_Crunch_Bagels

Homemade Bagels

Ingredients:

1 tbsp active dry yeast
1 tbsp sugar
1 3/4 cups water, warm (100-110F)
4 cups bread flour (not all purpose)
1 tbsp salt
1 egg, for egg wash

Directions:

1. In a large bowl (or the bowl of a stand mixer) combine yeast, sugar and water. Let stand for 5 minutes, then stir in flour and salt. Mix dough thoroughly until it comes together in a large ball, pulling away from the sides of the bowl. Add an additional tablespoon of flour or water, if needed.
2. If kneading by hand, turn dough out onto a lightly floured surface and knead until very smooth and elastic, about 10 minutes. If using a stand mixer, knead dough with the dough hook until elastic, about 8 minutes on a low speed. Place dough in a lightly greased bowl, cover with plastic wrap and let rise for 1 hour, or until doubled in size.
3. Bring a large pot of water to a gentle boil and preheat the oven to 400F.
4. When dough has risen, turn the dough out onto a very lightly floured surface and divide into 12 equal pieces (first quarters, then thirds). Shape each piece into a tight ball as illustrated below, pinching the corners together at the bottom of the piece of dough. When all the balls are shaped, let the dough rest for 30 minutes covered with a clean dish towel.
5. Once dough balls have rested, the bagel shape can be formed. Using your fingers, poke a hole through the center of each dough ball. Stretch out the dough into a ring with your fingers and be sure to make the hole a little larger than you want the finished bagel to have, as it will shrink slightly while the bagel is expanding during the baking process. Let bagels rest for about 10 minutes.
6. Working four at a time, drop the bagels carefully into the boiling water. Boil for 2 minutes on the first side, then flip and boil for an additional minute. Using a slotted spoon or strainer, transfer bagels to a clean towel to drain for a moment, then place on a parchment-lined baking sheet. Repeat process with remaining bagels.
7. Brush boiled bagels with lightly beaten egg (a pastry or bbq brush is a good tool for this) and bake for 20-24 minutes, until golden brown.
8. Cool completely on a wire rack.
9. Slice and toast to serve.
10. Makes 12 bagels.

Recipe + Picture: http://bakingbites.com/2007/06/homemade-bagels/

Peanut Butter Chocolate Chip Bars

Ingredients:

1/2 cup (1 stick) unsalted butter
2 cups light brown sugar
2/3 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips (I used milk chocolate)

Directions:
1. Preheat the oven to 350°F. Grease a 9-inch by 13-inch pan and set aside.

2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter, until creamy and combined. Set mixture aside to cool.

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.

4. Add the eggs, one at a time, to the peanut butter mixture, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in 1/2 cup of the chocolate chips, reserving the rest for sprinkling on top.

5. Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Sprinkle with the remaining 1/4 cup chocolate chips and lightly press them into the batter.

6. Bake for 25-30 minutes or until the top is golden and the edges are slightly browned. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.

Recipe adapted from: http://www.twopeasandtheirpod.com/peanut-butter-chocolate-chip-blondies/
Picture: http://www.twopeasandtheirpod.com/peanut-butter-chocolate-chip-blondies/

New Gluten Free Flour

Ran out of potato starch so modified my traditional recipe - this one is great! Used it in bagels

3 c Yield:

1 cup sorghum flour
1 1/3 cup tapioca starch
2/3 cup arrowroot starch
2 t. xanthan gum

9 c Yield:
3 cups sorghum flour
4 cup tapioca starch
2 cup arrowroot starch
6 t. xanthan gum

12 c Yield:
4 cup sorghum flour
5 1/3 cup tapioca
2 2/3 cup arrowroot starch
8 t. xantham gum

15c Yield:
5 cup sorghum flour
6 2/3 cup tapioca
3 1/3 cup arrowroot starch
10 t. xantham gum

Cream Cheese Chocolate Chunk Cookies

INGREDIENTS:

1/2 cup unsalted butter
1/4 cup cream cheese
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour (I used my gluten free mix)
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1 bag semi-sweet chocolate chips or chunks (I used one bag of chunks)

Mix butter, cream cheese, sugar, egg, and vanilla extract.

Mix flour, cornstarch, baking soda, and salt.

Add dry to wet.

Add chocolate chips.

Bake at 350 for 8-9 minutes.

http://www.chef-in-training.com/2014/10/homemade-meaty-spaghetti-sauce/

Chex Parmesan Chicken Tenders

1 lb chicken breast

3 cups Corn Chex™ cereal
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon seasoned salt
2 teaspoon paprika
2 teaspoon garlic powder

Gluten free flour for dipping (1/2 cup or so)

2 eggs

1. Shallow plate with flour
2. Coat each piece of chicken with flour
3. Dip in egg
4. Put it into the Chex mix blend

Cook at 400 for 9 minutes. Flip and cook for 8.

Best served with Coops Honey Mustard Sauce or Jalapeno Ketchup.

I found the original Chex recipe to be too buttery and the crumb mix didn't stick well. But for reference, the original Chex recipe:  http://www.chex.com/recipes/favorite-chicken-nuggets/2df9caa8-191a-4e4a-a93a-252c226a3a68

Kristyn's Sugar Cookie Recipe

Ingredients

2 cups sugar
2 cups butter (4 sticks)
3 eggs
2(ish) Tablespoons vanilla extract
6 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Preheat to 375


1. Cream room temp butter and sugar
2. Crack in 1 egg at a time
3. Add vanilla extract
4. Combine dry ingredients in bowl
5. Mid in dry ingredients 1 cup at a time
6. Refrigerate 4 hours
7. Roll 1 inch balls and flatten using the bottom of a glass cup
8. Place on cookie sheet (parchment paper)
9. Bake for 10-12 minutes until golden brown on edges

Frosting
Royal Icing

2 lbs powdered sugar
1/3 cup meringue powder (Wilton)
2 teaspoons vanilla extract
3/4 cup water

1. Mix sugar and meringue powder with mixer on low speed
2. Add water and mix 1-2 min on med speed
3. Add vanilla extract and mix 1-2 min
4. Mix on high 2-3 min until forms peaks

Should be honey consistency*
Outline before-Add 1 Tablespoon water - honey texture - then fill in outline

Egg Muffins

Ingredients

  1/2 pound Jimmy Dean® Premium Pork Sausage Roll - We used Hot Italian Sausage
  12 eggs
  1/2 cup chopped onion
  1/4 cup chopped green pepper (plus a little red pepper)
  1/2 teaspoon salt
  1/4 teaspoon garlic powder
  1/4 teaspoon pepper
  1/2 cup shredded cheddar cheese


Directions

1. Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese.
3. Spoon by 1/3 cupfuls into muffin cups coated with cooking spray. Bake 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1 dozen.

Recipe: http://www.tasteofhome.com/recipes/scrambled-egg-muffins#ixzz3NsYMNxXk