Savory Gluten Free Cheesey-Zuchinni Muffins

Ingredients

• 1 3/4 cups Brown Rice Flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Xanthum Gum
• 1/2 teaspoon salt
• 1/4 cup onions, minced
• 1/4 cup butter, divided
• 1 egg
• 1 cup So Delicious Coconut milk
• 1 1/4 cup shredded unpeeled zucchini
• 1 teaspoon minced Garlic
• 1 cup mozzarella cheese
• 8 slices bacon, cooked crisp and crumbled

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place 12 to 15 muffin wrappers in muffin pans.
2. Mix the flour, baking powder, baking soda, xanthum gum, and salt in a bowl. 
3. In a pan saute onions in 1/8 cup of butter until onions are soft and almost clear colored.
4. In another bowl, stir together 1/8 cup butter, egg, milk, zucchini, onion/butter mixture, and garlic until well blended. Mix the flour mixture into the milk mixture, about 1/2 cup at a time, stirring between additions, until the flour mixture is incorporated. Fold in the cheese and crumbled bacon, and pour the batter into the prepared muffin cups.
5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Allow muffins to cool slightly before removing from muffin cups; serve warm. Refrigerate leftovers.

Won -Ton Jalapeno Poppers

Ingredients

1 Triangle laughing cow cheese for every 4 poppers you want to make.

Pickled jalapenos diced

Won Ton wrappers

Mix cheese and jalapenos. Put in won ton wrap. Pinch the edges shut. Fry in a small amount of olive oil. drain on paper towel.

About 1 WW point each

Flaky Biscuits!

2 ¼ Cups of Flour

¾ Tsp Salt

1 Tsp Sugar

4 Tsp Baking Powder

1/3 Cup of Butter(Cold!)

1/3 Cup of Shortening

2/3 Cup of Milk

1. Preheat oven to 450°
2. Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
3. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas. Add Shortnening, and mix in well.
4. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined. I use the little white plastic tool in the picture to lift the dough from the side of the bowl and dump it on top of the rest of the dough.
5. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it is a mostly a cohesive ball. (Click here for a close-up of what the dough looks like before kneading. Here's the after shot.)
6. Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
7. Bake at 450° for 8-10 minutes. Butter and eat while still warm.

Earthquake Cake

1 Cup Pecans

1 Cup Coconut

1 German Chocolate cake mix

1 8 oz package cream cheese

½ Cup Butter

4 Cups powdered Sugar

1 Teaspoon Vanilla

Grease a 9x13 cake pan. Chop the pecans and mix with the coconut. Make the cake like it says on the box. Spread the coconut pecan mix on the bottom of the pan. Pour the cake mix on top. Soften the cream cheese and butter; add vanilla and powdered sugar mix till creamy. Drop on top of the unbaked cake mix. Spread as best as you can over the top. Bake at 350 for 45 to 50 minutes.

This cake takes no Icing.

Carmel Frosting

Ingredients

½ Cup Butter

1 Cup firmly packed Dark Brown Sugar

1/3 Cup Milk

2 to 3 Cups Powdered Sugar

In a sauce pan melt butter, brown sugar and milk on medium heat, stirring occasionally. Bring to a full rolling boil. Take of the heat cool to room temperature. (To cool quicker remove from sauce pan put in the bowl that you are going to mix the powdered sugar in.)

When it is room temperature mix in powdered sugar to desired thickness ***** (if it is to warm the powered sugar will just melt and the frosting will not set) ******

I think this would make a good drizzle with less powdered sugar

Is excellent with Betty Crocker Butter Pecan cake mix

Colleen's Chocolate Chip Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks)melted unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed dark brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs ( room temp)
• 2 cups (12-oz. pkg.) semi sweet chocolate chips
• 1 cup chopped nuts ( chopped fine using chopper)

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl.

Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts mixing by hand.

Drop by rounded tablespoon onto ungreased baking sheets. Flatten with a fork dipped I water to prevent sticking.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 4 dozen

Tiger Cookies

1 3/4 Cup Flour

½ teaspoon Baking Soda

½ Teaspoon Salt

1 Cup Butter

1 Cup Sugar

2 Eggs

1Teaspoon Vanilla

2 Cups Frosted flakes (crushed) I tried this with a Cherry Almond Crunch cereal it was umm umm good

1 Cup Chocolate Chips

Mix all ingredients then

Bake at 350 for 12 to 15 min until golden brown

Makes a small batch