Mac and Cheese

CAN BE MADE GLUTEN FREE!  :-)
16 oz. uncooked elbow macaroni (I used gluten free corn Fusilli)
2 C grated Cheddar cheese
1/2 C grated Parmesan cheese
3 C milk
1/4 C butter
2 1/2 T flour (I used GFM almond blend flour)
1 tsp. minced garlic
Paprika
Parsley

Cook noodles according to package directions.  Drain.
In a saucepan, melt butter over medium heat.  Stir in flour to thicken.  Add milk slowly, stirring constantly.  Stir in cheeses and garlic and cook over low heat until cheese is melted.  Put noodles in large casserole dish, and pour sauce over.  Stir.  Sprinkle paprika and parsley over top.
Bake at 350 degrees for 30 minutes.

Serve with a salad for a great meatless dinner.
~VLS

Greek Salad

1 head romaine lettuce- rinsed, dried and chopped
1 red onion, thinly sliced
1 (6 ounce) can pitted black olives
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large tomatoes, chopped
1 cucumber, sliced
1 cup crumbled feta cheese
6 tablespoons olive oil
1 teaspoon dried oregano
1 lemon, juiced
ground black pepper to taste

1.In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese.

2.Whisk together the olive oil, oregano, lemon juice and black pepper. Pour dressing over salad, toss and serve.

Gluten Free Chocolate Chip Oatmeal Cake

1 3/4 C boiling water
1 C oatmeal
1 C brown sugar
1 C granulated sugar
1/2 C butter
2 eggs
1 3/4 C almond blend flour (or all-purpose flour if you don't want it to be GF)
1 1/2 tsp. xanthan gum (don't use if you use all-purpose flour)
1 tsp. soda
1/2 tsp. salt
1 T Hershey's cocoa
1 1/2 C chocolate chips
1 C walnuts (optional)

Mix boiling water and oatmeal and let stand 10 minutes.  Add brown sugar, sugar and butter and stir until melted.  Then add the rest of the indgredients except just add 1/2 the chocolate chips and 1/2 the walnuts.  Pour mixed batter into a greased and floured 9x13 pan.  Sprinkle remaining nuts and chips on top.  Bake at 350 degrees for 40 minutes. 

This cake is so rich that it doesn't need to be frosted.  It may be served with whipped cream on top.

~VLS

Gluten Free Dark Chocolate Brownies

5 oz semi-sweet, dark chocolate
1/2 C butter
2 eggs
1 C brown sugar
1/2 C almonds, ground finely in food processor
1 T ground flaxseed meal
1/4 C brown or white rice flour
1/2 tsp. sea salt
1/4 tsp. baking soda
1 tsp. vanilla
1/2 C chopped pecans, optional
1/4 C chocolate chips, not optional

Preheat oven to 350 degrees.  Grease 8x8 pan.  Melt the dark chocolate and butter in the microwave.  Beat eggs in mixer until frothy.  Add chocolate mixture and brown sugar to eggs.  In seperate bowl, combine almond meal, flaxseed meal, rice flour, salt and soda.  Slowly add to mixer, adding vanilla at the end.  Stop machine and stir in pecans and chocolate chips.  Pour into pan and bake for 35 minutes.  Cool and eat.

~VLS

Fried Burritos

Serves 5-6

2 chicken breast pieces, boiled and cubed
1 15 oz. can black beans, drained
2 C cooked rice
Diced onion
Grated cheese
Cilantro

Heat oil in a skillet over medium heat.  Place small amounts of desired ingredients in center of flour tortilla.  Fold in sides, then top and bottom of tortilla forming a square.  Put the folded side down into the pan.  When bottom is brown and crispy, flip over.

Toppings include: sour cream, salsa, shredded lettuce, and chopped tomatoes.

Variations:

Use beef and taco seasoning instead of chicken.
Use 2 small corn tortillas with ingredients in the middle for a gluten free dinner!

~VLS

Pineapple Dream Delight

1 pkg. Jiffy yellow cake mix (I made gluten free yellow cake from a cookbook)

1 large pkg. Jell-O instant pudding, vanilla flavored

1 (8 oz.) pkg. cream cheese, soft

1 (1 lb.) can crushed pineapple, drained

1 3/4 C milk

1 lg carton Cool Whip

Bake cake in a greased and floured 9x13 inch pan at 350 degrees for 10 to 15 minutes.  Cool.

In a mixing bowl, mix pudding with milk.  When thickened, beat in softened cream cheese, add well drained pineapple and spread over cake.  Spread Cool Whip over top and sprinkle with coconut or nuts, if desired.

Can be kept for 1 to 2 weeks in the refrigerator.  Serves 15 or more.

~VLS

Creamy Butter Mints

I just recently got this recipe from a lady who goes to our church. I am planning on making them today with our "Irish" meal. They have become one of my favorite goodies! ~KJV~

Creamy Butter Mints

1 lb pkg. powdered sugar

½ c. butter, softened

2 T. whipping cream

¼ t. peppermint extract

Place powdered sugar and butter in a medium bowl.  Mix on medium speed 2-3 minutes.  Add cream and peppermint, beat 3-4 minutes until well blended (may take much shorter time).  Shape into ½” balls, lightly press balls with thumb to form wafers.  Place on wire racks and allow to dry overnight, uncovered.  Store in an airtight container.  Makes 5 dozen.

(I made the balls half that size and yielded 10 dozen.)