Thursday, May 17, 2012

Spinach Dip

I made this spinach dip for a baby shower tonight, it was delish!

Spinach Dip

2 10 oz packages frozen spinach, thawed and drained
2 14 oz cans of artichoke hearts, drained and finely chopped
2 8 oz packages of cream cheese
1/2 c mayo
1/2 c sour cream
1/2 c shredded parmesan cheese
1 c c shredded mozzarella cheese
5 cloves of garlic, minced
4 stalks green onion, diced

Mix everything together in a big bowl. Put the mixture in a 9 x 13 pan and bake at 375 degrees for about 45 minutes or until heated through and bubbly and slightly golden.

Wednesday, May 16, 2012

Monster Cookies (Gluten Free)

This is a new recipe I made today. They are delicious!! They're gluten free and they don't have any butter. You won't miss it!

Monster Cookies (Gluten Free)

4 cups extra crunchy peanut butter
3 cups granulated sugar
1 c brown sugar
5 eggs
2 cups oats
1 1/2 c coconut
4 t vanilla
1 t salt
4 t baking soda
2 cups chocolate chips
1 c M&M’s

Mix everything except the chocolate chips and M&M’s in a large bowl with your hands. Add the chips and M&M’s and mix again with your hands.

Put on a greased cookie sheet about a 2 t ball a couple of inches apart. Bake at 350 for about 10 minutes. You want to bake them until they're set, but don't bake until they're golden or they will be too crunchy and dry.

Gluten Free Carrot Cake (will add picture soon)

Gluten Free Carrot Cake

· 2 cups gluten free flour (I like Cup4cup)
· 2 teaspoons baking soda
· 1/2 teaspoon salt
· 2 teaspoons ground cinnamon
· 3 large eggs
· 2 cups sugar
· 3/4 cup vegetable oil
· 3/4 cup buttermilk
· 2 teaspoons vanilla extract
· 2 cups grated carrot
· 1 (8-ounce) can crushed pineapple, drained
· 1 (3 1/2-ounce) can flaked coconut
· 1 cup chopped pecans or walnuts
· Buttermilk Glaze
· Cream Cheese Frosting

Pour into a 9 x 13 pan and bake for about 40-45 minutes at 350 degrees or until cooked through.

While warm pour over the buttermilk glaze. Once completely cooled top with cream cheese icing:

Buttermilk glaze:

1 cup sugar
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
1 ½ t baking soda

· Bring first 4 ingredients to a boil in a large pot over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla and baking soda. Be ready to mix because the mixture will bubble up after you add the vanilla and soda. Keep stirring it until it’s a nice glossy glaze, then cover the cake with it.

Cream Cheese Frosting:
3/4 cup butter, softened
12 oz cream cheese softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

·Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.