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
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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.

Peanut Butter Kisses

1 box Hodgson GF Cookie Mix
1/2 cup butter
1 egg
1 tsp vanilla
1/2 cup peanut butter
1 bag Hershey's Kisses

Prepare cookies as directed on box. Bake in a 350 oven for 14-15 minutes. As soon as the cookies come out of the oven, press a Hershey's Kiss in the middle of each cookie.

Pretzel Turtles

50 gf pretzels
1 classic baf of Rolos
50 pecan halves

On a cookie sheet, place pretzels and top with a Rolo. Bake in a 350 oven for 4 minutes. Remove from oven and place a pecan half on each Rolo. Allow to completely cool.

Old-Timey Chex Mix

1/2 cup butter
2 tbsp gf Worcestershire sauce
1/2 tsp garlic salt
1/4 tsp onion salt
3 cups Rice Chex
3 cups Corn Chex
1 cup gf pretzels

In a large baking dish or cookie sheet with sides, melt butter in 350 oven. Add the rest of ingredients and stir until mix is coated. Place in oven and cook for 30 minutes stirring every 10 minutes.

Cinnamon Rolls

2/3 cup of milk, warmed
3 tbsp butter
1/4 cup sugar
1 tsp vinegar
1 tbsp yeast
1/4 cup oil
1 egg
1/2 cup gluten free flour
1 cup cornstarch
2 tbsp xantham gum
2 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Filling
1/2 brown sugar
1/2 sugar
1 1/2 tsp cinnamon

Glaze
1 cup powdered sugar
2-3 tbsp milk

Add yeast to warm milk and set aside. In a mixer, cream butter and sugar. Add the rest of the liquid ingredients in the mixer. Then, add dry ingredients. Mix until well combined.

Tear off two sheets of Saran wrap about 15 inches long. Place dough on one sheet of Saran wrap. Put the other piece of Saran wrap on top of the dough. Roll out the dough to 14 inches long and the width of the Saran wrap. Take the top piece of Saran wrap off and spread the filling out over the dough.

Rolls up dough by using the bottom piece of Saran wrap. Continue to roll until it forms a cylinder. Cut into 9 rolls and place them in a round greased pan. Bake for 20 minutes at 350.

Mix powdered sugar with milk and top with rolls with the glaze.

Crustless Pecan Pie

3/4 cup sugar
1/4 cup brown sugar
6 eggs
1 tbsp butter
1 1/2 cups pecans
1/4 tsp salt
1 tsp vanilla

Beat eggs until they are combined. Add the rest of the ingredients and mix. Pour into a pie pan and bake at 350 for 45 or until set.

Microwave Caramel Popcorn

12 cups or 3 quarts of popcorn (recipe here)
1 cup brown sugar
1/2 cup butter
1/4 cup corn syrup
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp baking soda

Place popcorn in a grocery size brown paper bag.

In a microwave safe bowl, place butter, brown sugar, corn syrup, and salt. Microwave for one minute and stir. Microwave an additional minute and stir again. If sugar is completely melted, it is ready. If not, cook for another minute and stir. Add vanilla and baking soda. Stir until baking soda stops foaming.

Pour caramel mixture over popcorn. Close brown paper bag by rolling down the opening. Shake bag. Place in microwave and cook for 1 minute. Shake bag again and cook for another minute. Shake bag again and cook for another minute. Carefully pour popcorn on a cookie sheet or wax paper to cool. Once cooled, break into pieces.

Marshmallow Popcorn Balls

1/2 cup butter
1 16 oz bag mini marshmallows
1/2 tsp vanilla
12 cups or 3 quarts of popcorn (recipe here)

Melt butter in a pot. Add marshmallows and stir constantly until marshmallows are melted. Add vanilla and stir. Pour over popcorn and mix with a greased spoon.

Grease hands and form popcorn into balls. Allow to cool until firm.

Popcorn

1/4 cup oil
1/2 cup popcorn kernels
popcorn salt to taste

In a large pot with a lid, heat oil on medium heat. Add 3 kernels of popcorn. When they pop, add the remain popcorn kernels and cover with lid. Constantly shake pot while kernels are popping. When popping slows down, turn off heat and continue to shake until popping stops. Immediately turn popcorn into a large bowl. Add salt to taste. Melted butter or other seasonings may be add as desired.

Shoney's Strawberry Pie

1 1/2 cups sugar
2 cups 7-up or Sprite
2 pts. fresh strawberries
4 tbsp cornstarch
1 small pack strawberry Jello
2 browned gluten free pie shells or homemade GF pie crust (recipe here)
Whipped cream

Mix sugar, cornstarch and 7-up together and cook until slightly thick. Remove and add Jello. Stir well. Let cool in refrigerator. Add strawberries and pour into 2 pie shells.
Top with whipped cream.

Holiday Dinner

The menu for our holiday meal: 

(Click on any item for the recipe)

Oven Turkey and Gluten Free Giblet Gravy

Gluten Free Southern Dressing

Easy White Rice

Baked Ham

Gluten Free Macaroni and Cheese

Green Bean Casserole

Deviled Eggs

Applebrosia

Blueberry Salad

Gluten Free Drop Biscuits

Sausage Cheese Balls

Nanny's Sweet Potato Casserole

Green Bean Casserole

2 cans French style green beans
1 can of gf cream of mushroom soup or homemade cream of mushroom soup (recipe here)
1/2 tsp salt
1 can gf French fried onions or homemade French fried onions (recipe here)

Mix green beans, soup, and salt together. Pour into a baking dish and bake at 350 for 25 minutes. Add French onions and cook for 5 more minutes.

Quick Condensed Cream of Mushroom Soup

1 small can of mushrooms
1 1/2 cups of milk
2 tbsp cornstarch
1/2 tsp Mrs. Dash

Chop mushrooms into small pieces and reserve the liquid. Place mushrooms, liquid, 1 1/4 cup of milk, and Mrs. Dash seasoning in a pot. Bring to a simmer. In a small bowl, place cornstarch then 1/4 cup of milk. Mix well to make a smooth paste. Slowly pour this slurry into the pot stirring with a whisk. Continue to stir until thickened. Simmer for 2 to 3 minutes.

This can be used in place of canned cream of mushroom soup in recipes.

French Fried Onions

2 medium onions, sliced thinly

1 cup milk

1 cup gluten free flour

oil for frying

1/2 tsp salt

Place sliced onions in milk while heating oil for frying. Add salt to gluten free flour. Dip onions in gluten free flour until well coated. In small batches, place in oil and cook until lightly browned. Place on paper towels to drain. Salt lightly to your taste. 

Nanny's Sweet Potato Casserole

3 cups sweet potatoes (2 8 oz. cans)
1/3 stick butter or margarine
2 eggs
1 cup sugar
1/4 tsp cinnamon
1/4 cup milk

Mix all ingredients. Pour into a baking dish.

Topping

2 cups brown sugar
1/3 cup brown sugar
1/3 cup gluten free flour
1/2 cup of pecans (optional)

Mix together and pour over sweet potatoes. Bake at 350 about 30 minutes

Easy White Rice

1 cup rice
2 cups water
1 tsp salt

Bring water and salt to a boil. Add rice and cover. Do not uncover while cooking.  Turn heat down to medium-low. Cook for 20 minutes. Remove from heat and fluff with a fork.