Angel Food Cake Puffs

5 egg whites, room temperature
3/4 tsp cream of tartar
1/4 tsp salt
3/4 cup sugar
1/2 cup gluten free flour mix
1/2 tsp vanilla extract
1/2 tsp baking powder

Place egg whites, cream of tartar, vanilla, and salt in mixing bowl. Beat eggs on medium speed until it forms soft peaks. Add 1/4 cup of sugar and beat until forms stiff peaks.  In a separate bowl, mix flour and 1/4 cup sugar. Fold flour and sugar mixture into egg whites. Spoon mixture into a greased bun pan.

 Bake at 350 for 25-30 minutes. Makes 6.

Great served topped with fruit and whip topping!

Oatmeal Creme Pies

Cookies

1 1/4 cups butter
1/2 sugar
1 cup brown sugar
4 tsp molasses
1 egg
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1 1/2 cup gluten free flour mix (I used Bloomfield Farm gluten free all purpose baking mix.)
3 cups of gluten free oatmeal

With a mixer, cream butter and sugar. Add egg and molasses. Add in rest of ingredients slowly and mix well.
On parchment paper or non-stick mat, drop 1/4 scant cup of dough on mat 2 inches apart. Bake for about 12 minutes at 350. After baking let cookies cool a few minutes then transfer to wire rack to cool completely.

Filling

3/4 cup butter
3 cups powdered sugar
1 tsp vanilla
3 tbsp heavy cream

In mixer, cream butter then slowly add powdered sugar. Add vanilla and cream and mix well.

To assemble

Place filling in a Ziploc bag and cut one tip to pipe out filling. On the bottom side of a cookie, pipe filling then top with another cookie. Makes about a dozen. Store in refrigerator or wrap individually and store in freezer. Let thaw about 15 minutes before eating.

Aunt Judy's Marinated Vegetable Salad

1 can LeSueur peas, drained

1 can cut green beans, drained

1 can shoe-peg corn, drained

1 cup celery, chopped

1 med. Bell pepper, chopped

1 med onion, chopped

1 cup sugar

1 tsp. pepper

¾ cup white vinegar

½ cup oil

Mix drained peas, beans and corn with celery, pepper and onion.  Set aside. In a saucepan combine sugar pepper, vinegar and oil; bring to a boil.  Pour over vegetable mixture and marinate overnight.

*Note: I reduce the sugar to 3/4 cup, as I prefer it not as sweet. 

Cole Slaw

1 bag slaw mix (or 1/2 head of cabbage shredded, 2 carrots peeled and shredded)
2 tbsp sweet relish
3-4 tbsp mayonnaise
1 tsp sugar
2 tsp vinegar
salt and pepper to taste

Add all ingredients together and mix well. Refrigerate for at least 30 minutes and serve.

Great to top off hot dogs!

The Jacket's Hot Dog Chili

As a kid growing up, there was one place you wanted to eat after school, The Jacket. They had the best hot dogs, milkshakes, fried chicken....oh the list could go on and on. Least did I know then, that I would marry the owner's grandson! So, even though The Jacket is no longer open, I was lucky enough to continue to  enjoy those good eats!

1 medium onion, peeled and diced
2 lb ground beef
1 cup water
1 cup ketchup

In a saucepan, add onions and ground beef, cook until browned. Drain off grease off. Stir in water and ketchup. Let simmer for at least 15 minutes on low.

Game Time Goodies!

(Click on the item for the recipe)

• Microwave Caramel Popcorn
• Sausage Cheese Balls

• Blanton Brownies GF 
• Marshmallow Popcorn Balls
• Old-Timey Chex Mix
• Pretzel Turtles
• Peanut Butter Kisses
• Microwave Peanut Brittle
• 
  

Microwave Peanut Brittle

1 cup sugar
1/2 corn syrup
1 1/4 cup salted peanuts
1 tbsp butter
1 tsp vanilla
1 tsp baking soda

Grease a cookie sheet or piece of aluminum foil. In a microwave safe bowl, add sugar and corn syrup. Microwave for 5 minutes and stir with a greased spoon. Stir in peanuts and butter and microwave for 3-4 minutes until medium brown (caramel color). Remove from microwave and stir in vanilla and baking soda. Stir until baking soda stops foaming. Spread out on greased cookie sheet. Allow to cool completely and break into pieces.