Cooking with essential oils - gluten free high protein pancakes and wild orange buttermilk syrup

High Protein Pancakes

High Protein Pancakes (gluten free)

2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Cinnamon essential oil
1 drop Wild Orange essential oil

Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.


Wild Orange Buttermilk Syrup

1/2 c unsalted butter
3/4 c brown sugar
3/4 c granulated sugar
3/4 c buttermilk
2 T brown rice syrup (can also use corn syrup)

1 t baking soda
2 t vanilla
2 drops Wild Orange essential oil

Put butter, brown sugar, granulated sugar, buttermilk and brown rice syrup in a medium-large pot. You don't want to use a small one because this will bubble over. Melt everything together and bring to a boil. When it reaches a boil turn it down so it's a low boil. Boil at a low boil for 6 minutes. Remove from heat and add essential oil, vanilla and baking soda. The mixture will bubble and foam so wisk quickly. Continue to wisk for several minutes until the foam is all gone and you're left with a caramel syrup. You can put over pancakes, waffles, ice cream or whatever you want.

Cooking with essential oils - Bread dipping oil

Bread dipping oil

Put 1/2 c olive oil in a bowl, drizzle 1/4 c balsamic vinegar over the oil. Stir in 1 drop of black pepper essential oil. Sprinkle 1/4 c grated Parmesan cheese over. Serve

Cooking with Essential Oils

Over the past several months I've been learning about using essential oils in my home. I've really enjoyed learning about them and using them. One of the many ways I use them in my house is in my cooking. I'm teaching a class this week about cooking with essential oils and these are the recipes I will be sharing.

Orange Truffles (gluten free)

1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
2 drops Wild Orange Essential oil

Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark (I buy mine from chocoley.com so it’s gluten free and I like the quality). Top with an almond if you want.


Peppermint Truffles (gluten free)

1 20 oz bag of dark chocolate chips
1 ½ c heavy cream
3 drops peppermint essential oil

Put the chocolate chips in a microwave safe bowl. Put the heavy cream in a pot and scald it (very hot but not boiling). Pour the hot heavy cream over the chocolate chips. Wisk until melted together. If you still have pieces of chocolate chips that won’t melt then microwave the mixture for 20 seconds, wisk again, repeat as needed until melted together. Add essential oil and stir. Cover and put in fridge until hard. Use a melon baller to make small balls. Coat in hard chocolate coating like almond bark. (I buy mine from chocoley.com so it’s gluten free and I like the quality)


High Protein Pancakes (gluten free)

2 c cottage cheese
6 eggs
4 T agave or honey
2 t vanilla
2 t baking powder
½ t salt
1 c uncooked rolled oats (quick or old fashioned are fine)
½ c uncooked quinoa
1 drop Cinnamon essential oil
1 drop Wild Orange essential oil

Put all ingredients in a high powered blender. Blend on high for about a minute. Make silver dollar size pancakes on a griddle at 325 degrees.

Cilantro Lime Salsa (gluten free)

1 can diced tomatoes
1 can rotel
1 small can sliced jalapenos (can add more if you like more heat)
1 handful cilantro leaves
1 t garlic powder
¼ t cumin
½ t salt
2 drops Lime essential oil

Put all ingredients in blender and blend on low until all combined but not too pureed.

Tangerine Fruit Dip (gluten free)

2 – 8 oz packages of cream cheese
1 c vanilla yogurt
1/2 c honey
1/2 c heavy cream (1 c of whipped cream would work too)
4 drops Tangerine essential oil

Whip together and serve with fruit. I added 1/2 c heavy cream. It was a little too dense.



Jillard’s Curry (gluten free, just make sure your curry paste is gf)

15 oz Chopped tomatoes ( or use one regular can of diced Tomatos)
4 Skinless chicken breast – cubed
2 Medium onions – finely chopped
2 Cloves of garlic- finely chopped
1 Inch sized piece of ginger – finely chopped (or 2 drops Ginger essential oil)
1 Tsp Turmeric powder
0.5 Tsp Chilli powder
2 Tsp Cumin seeds
1 Tsp salt
0.25 cup of Vegetable oil
2 Tbs Madras or Jalfrezi curry paste
10 Curry Leafs chopped (Optional)
Heat the oil in a pan and add the cumin seeds. When crackling add the chopped onion and fry until golden. Add ginger and garlic and after 2 minutes add the turmeric, chilli, salt.
After 2 minutes add the curry paste mix well then add the tomatoes.
Mix well and add the chicken and after 5 minutes add 2 cups of water, cover and allow to simmer for at least 40 minutes.


Aloo Gobi (gluten free)
4 large potatoes
1 medium head of cauliflower
4 t cumin seeds
¼ c cooking oil
1 c water
2 cloves garlic
1 drop Ginger essential oil
1 drop Corriander essential oil
½ t turmeric
1 t salt
Cut potatoes into chunks, and separate cauliflower into florets. Mix ½ cup of the water, the garlic, turmeric, ginger, coriander and salt in a small bowl and set aside. Heat cooking oil in a large saucepan. Add cumin seeds to the oil and cook until they pop a little but don’t overcook, they burn easily. Add water mixture to the cumin seeds and stir to combine. Add the potatoes and cauliflower. Mix thoroughly. Add the other ½ c water. Bring water to a boil, then simmer and cover until the potatoes and cauliflower are tender. Keep an eye on it, you might have to add more water.


Blender waffle (gluten free)
3 c buttermilk
3 c uncooked grains (combination of oats, quinoa, brown rice, millet, amaranth, etc)
4 eggs
4 t vanilla
4 T agave or honey
4 t baking powder
1 t baking soda
4 T melted coconut oil
1 ½ t salt
2 drops Cinnamon essential oil
Put all in a high powered blender. Blend and use in waffle maker as directed. When mine is a little too thin I like to add some peanut butter powder.



No-Knead Bread (Rosemary)
Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times

Yields one 1 1/2 pound loaf

3 cups bread flour, more for dusting
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 1/2 c cool water
Cornmeal or wheat bran as needed.
2 – 3 drops Rosemary essential oil

1. In a large bowl combine flour, yeast, salt and essential oil. Add water, and stir until blended; dough will be sticky. Add a little more water if you need to make it sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at room temperature, out of sunlight, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles and it's a little bit darker of a color. Use lightly floured hands to pull the dough off the edges of the bowl and tuck the edges in to make it a round ball. Make sure there is a light coating of flour all over the ball of dough, not too much, just enough so you can pick it up without the dough sticking to your hands.

3. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Fold towel over to cover dough and put it in a draft free place to rise. Let it rise for 1-2 hours. When it is ready, dough will be doubled in size and will not readily spring back when poked with a finger.

4. A half-hour before dough is ready, heat oven to 475°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes (I ended up only baking mine 10 minutes extra), until loaf is beautifully browned. Cool on a rack.


On Guard Wassail (gluten free)

2 c apple juice
1 c cranberry juice
4 drops On Guard essential oil
2 drops Wild Orange essential oil
2 drops Lemon essential oil

Mix all ingredients in a saucepan. Heat until hot, enjoy.


Teriyaki Sauce (gluten free)

1 c soy sauce (I use gluten free Tamari soy sauce)
1 c mirin
1 c brown sugar
4 cloves garlic, sliced in half
2 drops Ginger essential oil

Wisk all ingredients in a saucepan. Bring it almost up to a boil, then turn down to a low simmer and simmer for about an hour. Watch very carefully the whole time. It boils over easily. I use this sauce on chicken or salmon. When using chicken I use chicken thighs. I simmer the chicken thighs in teriyaki sauce just until cooked. Then I put the chicken on a foil lined cookie sheet in a single layer and spoon more sauce over. Then I broil the chicken on both sides until all the fat renders off.


Pasta Sauce (gluten free)

1 28 oz can of crushed tomatoes (preferably San Marzano tomatoes)
1 medium onion diced
2 T olive oil
2 cloves of garlic minced
1-2 drops Basil essential oil
Salt to taste

Put oil, onion and a little bit of salt in a skillet. Cook on medium heat until onions are very soft. Add garlic and cook for a couple of minutes. Do not let garlic burn. Add the tomatoes and Basil. Let the tomatoes simmer for about 20 minutes. If you want a tighter sauce you can add 1 T of tomato paste. Salt to taste.



Lemongrass Chicken (gluten free)

2 lbs chicken thighs

Marinde:
3 T brown sugar
2 T diced onion
2 T minced garlic
1-2 drops Lemongrass essential oil
3 T fish sauce
1 T soy sauce
1 T oil

Mix all marinade ingredients. Put chicken thighs in a bowl or gallon plastic bag. Add marinade ingredients. Mix well and put in the fridge to marinate overnight. When you’re ready to cook it you can cook it on a grill or under the broiler in the oven on both sides until all the fat is rendered off. I like to serve this with rice, julienne carrots and cucumber and fresh cilantro. You can also add siracha or garlic chili paste for some spice.

Jello Fruit Roll Up

Easy, cute, fun and the kids LOVED them.

Jello Fruit Roll Up
http://www.joyofjello.com/?p=1085

Gelatin Pinwheel/ Fruity Roll-Ups

1 (3 oz.) pkg. jello

1/2 cup water

1 1/2 cups miniature marshmallows

Lightly spray an 8 or 9 inch pan square pan with non-stick cooking spray and make sure it is spread well.

Stir together water and jello powder in a glass bowl and microwave for 1 minute. Remove bowl and stir well making sure jello is dissolved. If necessary, return to microwave for 20 seconds or so to make sure jello is dissolved and stir again.

Add marshmallows and return to microwave for 20-40 seconds or until marshmallows have just begun to puff. This is the key to a successful marshmallow layer! If you over cook the marshmallows, they just dissolve and your roll-up will not have two distinct layers.

Whisk quickly until marshmallows are dissolved.

Pour quickly into prepared pan and chill in fridge for 45 minutes or until well set. Creamy layer will float to the top.

Remove the pan from fridge. At this point, the jello should be very firm and easy to handle. Gently pull one side away from pan and lift entire sheet onto counter. Starting at one end, roll up tightly. With seam side down, cut into 10-12 (1/2) inch slices. We found it easiest to cut with a piece of thread or dental floss. Just put the string around roll-up, cross and pull.

Curry Pancit

Curry Pancit

I made this recipe from a pancit recipe my moms been making for years.

I put 10 cups of chicken broth in a pig pot. Add 1/4 c soy sauce (tamari to make it gluten free), 2 t fish sauce, 1 T sesame oil, and 2 T curry powder. Bring it to a boil and put in a shredded cooked rotisserie chicken, sliced green beans, sliced carrots, sliced onions, sliced celery or any other veggies you want to add. Once they're soft take them out with a large straining ladle and put in a large bowl. Then to the boiling broth add a package of pancit noodles. Cook the noodles for 5 minutes. Strain and add noodles to the veggies and mix well. I like to run a knife through the noodles a few times to break them into smaller pieces. Serve with lemon wedges if you like.

I love these noodles! They keep well in the fridge for several days.

Raspberry Vinaigrette Salad

Really delicious salad. After making it once I've been asked to bring it to many other parties.

Raspberry Vinaigrette Salad
http://aaronandcarlyn.blogspot.com/2012/01/bacon-apple-vinaigrette-salad.html

2-3 Romaine Hearts, Shredded
1-2 apples chopped
1 pkg. Bacon, cooked and chopped
1 pkg. Walnuts
1 pkg Feta Cheese

Dressing:
1 cup Sugar
1 tsp salt
1 tsp dry mustard
1/2 cup Red wine vinegar
1/2 small Red onion
1/2 cup olive oil
1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

Black Bean Chocolate Cake

This is a really good cake. It's gluten free and my go to chocolate cake. It's good with or without frosting.

Black bean cake:

1 15 oz can of black beans, 5 eggs, 1 T vanilla, 1/2 t salt, 6 T unsalted butter melted, 3/4 c granulated sugar, 6 T unsweetened cocoa powder, 1 t baking powder and 1/2 t baking soda. I just put everything in my vitamix and blend it up. If you have a regular blender you should blend the butter, eggs, vanilla together, then add, sugar, baking powder and soda together and blend again, then add cocoa powder and blend and lastly the beans and then blend really well. Bake it like a cake at 325 for about 40 minutes.

Brazilian Cheese Bread

This is our favorite gluten free roll. You may have had this at a Brazilian Steakhouse before. They're really easy, no rising or anything. I put everything in my Vitamix and blend, pour and bake. Tapioca flour is also Yucca flour.

Easy Brazilian Cheese Bread

http://www.simplyrecipes.com/recipes/easy_brazilian_cheese_bread-print/
INGREDIENTS
1 egg*
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)
Special equipment recommended:
One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.
*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
METHOD
1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.
Yield: Enough batter for 16 mini muffin sized cheese breads.

Chocolate Charlie

This was a yummy easy to put together treat. Salty and sweet.

Chocolate Charlie
- Theresa Mears

Chocolate Charlie Theresa Mears

2 lb Ghirardelli chocolate broken up and melt in microwave

Add 1 c. peanut butter 2 c. mini marshmallows

3 c. rice crispies 2 c peanuts

Pour into 9 x 13 pan and cool, cut in pieces

Nutella Rice Krispy Treat

These were SO good and really easy. I left out the shortening.

Nutella Rice Krispy Treats
http://www.chef-in-training.com/2012/03/nutella-rice-krispy-treats/
INGREDIENTS

Print This Recipe
6 cups Rice Krispy Cereal
1 (10.5 oz) bag mini marshmallows
1/4 cup butter
1 heaping cup Nutella
- TOPPING -
1/2 cup milk chocolate chips
1 cup Nutella
1 Tbsp. shortening
INSTRUCTIONS

Measure out Rice Krispies cereal into a large bowl and set aside.
In a medium saucepan over medium heat, melt butter and marshmallows together until smooth.
Once marshmallows and butter have melted together add Nutella and stir until well combined.
Pour marshmallow mixture over the cereal. Stir to coat evenly. Press into a greased pan.
To make topping, heat Nutella, chocolate chips and shortening in a medium sauce pan over medium-medium low heat until smooth. Spread over the top of Rice Krispy Treats.
Stick in the fridge and let it set up. Once they have set, cut into them and eat up!

Chex Heaven

Chex Heaven

- Sasha Murray

My friend Alashandra who has Celiac shared this recipe of her sisters with me. It's a delicious Gluten Free treat. I don't usually use the butterscotch chips.

Ingredients:
1 ½ C. Karo Syrup
1 ½ C. Sugar
Chips
1 ½ C. Peanut Butter
Chips

Directions:
Heat Karo syrup and sugar together in saucepan over
medium heat, until just barely boiling. Add peanut butter
and stir well. In a large bowl, pour mixture over entire box of
cereal. Mix well. Spread in thin layer on wax paper on counter

1 (16 oz) Box Corn Chex
1 bag Milk Chocolate

½ bag Butterscotch

and let cool a bit. Melt chocolate chips in microwave. Pour
into a Ziploc bag, cut a tiny hole in the corner and drizzle
the chocolate over the chex mixture. Do the same with the
butterscotch. Let cool and dig in!

Spinach Dip

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

Spinach Dip
Kerstin

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.

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

Cake:
Ingredients
· 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:

Ingredients
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

Preparation
· 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:
Ingredients
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.

Mini German Pancakes

These were really cute and were good but I think I prefer German pancakes cooked in a big pan. This was just wasn't as buttery since the butter is mixed in instead of melted at the bottom.

Mini German Pancakes
http://realmomkitchen.com/489/mini-german-pancakes/
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
2. Blend in butter a little at a time in order to temper the eggs.
3. Grease muffin tins well and distribute batter evenly between 24 tins (I did more like 18. Gimme Some Oven’s tins were slightly less than half-full. I used a 1/4 cup measuring cup and filled it almost full.) Bake for 15 minutes, or until puffy and golden on top.
4. Served with your favorite toppings. (Mine was a dusting of powdered sugar and triple berry sauce. I have other suggestions up top)

Chicken Pot Pie Crumble

I thought this was really good but Matt gave it just a good rating. It's like having pie crust all throughout instead of just on the top and bottom.
Chicken Pot Pie Crumble
http://www.favfamilyrecipes.com/2011/01/chicken-pot-pie-crumble.html
1 1/2 Lbs chicken
3 cups chicken broth
2 tablespoons vegetable oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
1/2 c. celery, chopped fine
salt and pepper (to taste)
4 tablespoons (1/2 stick) unsalted butter
1/2 c. flour
1 c. milk
3/4 c. frozen peas

Crumble Topping:
2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter , cut into 1/2-inch cubes and chilled
3/4 c. Parmesan cheese
1 c. heavy cream

FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat (If you don't have a dutch oven, just use a stock pot). Cook until chicken is just done (8 to 12 minutes). Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven.

FOR THE TOPPING: Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes). Set aside.

FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender (about 5 minutes). While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.

Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer and stir until sauce thickens, about 1 minute. Add salt and pepper to taste. Remove from heat and stir chicken-vegetable mixture and peas into sauce.

Pour mixture into 9x13 pan (or if you have small individual-sized oven-safe dishes, you can use those-- see picture above). Scatter crumble topping evenly over filling. Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes). Serve hot and enjoy!

Korean Beef Tacos

You cook this in the crock pot. It was easy and good.
http://crockpot365.blogspot.com/2011/11/slow-cooker-shredded-korean-beef-tacos.html
Korean Beef Tacos
3-4 pounds beef roast (I used a trimmed chuck roast)
1/2 cup brown sugar
1/3 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)
1 head garlic (peeled, but leave cloves intact--approx 10 cloves)
1/2 onion, diced
1 inch fresh ginger root, peeled and grated
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
1 whole jalapeno, diced (be careful! use gloves!)


The Directions.

Use a 6-quart slow cooker. Okay. This truly can't be any easier. I didn't brown my meat, but I did trim off the visible fat. I can make these directions complicated and tell you to add this or that first,
but it honestly doesn't matter. This is going to cook on low all day long, and the ingredients will distribute just fine all on their own. Throw everything in however you'd like.

Cover, and cook on low for 8-10 hours or until meat has fully shredded---

Raspberry Lemon Pie

I made this for Thanksgiving. It was delicious! Lemony and tart.
Raspberry Lemon Pie
http://thimbleanna.com/recipes/rasppie.html

1 (10-oz.) package frozen red raspberries in syrup, thawed
1 T. cornstarch
3 egg yolks
1 (14-oz.) can sweetened condensed milk
1/2 cup ReaLemon lemon juice from concentrate
1 (6-oz.) packaged graham cracker crumb pie crust
(I prefer to make my own graham cracker crust - it is not as pretty, but I think it has more flavor. Recipe follows.)
Whipped Topping

Preheat oven to 350 degrees. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks; stir in sweetened condensed milk and lemon juice. Pour into crust; bake 8 minutes. Spoon raspberry mixture evenly over top. Chill 4 hours or until set. Spread with whipped topping and serve.

Graham Cracker Crust

Combine 1 cup crushed graham cracker crumbs, 1/3 c. sugar and 1/3 c. melted butter. Press into the bottom of a pie pan. Bake for 10 minutes at 350 degrees.

Hot chocolate on a stick with homemade marshmallows

I tried a few recipes for hot chocolate on a stick and this is by far my favorite. It's like a chocolate truffle so it's delicious when you eat it off the stick or melted in milk as hot chocolate. The marshmallows are delish and easier than you think!

Homemade Marshmallows
http://www.foodiewithfamily.com/2008/12/05/homemade-marshmallows-foodie-christmas-gift-4/

Scroll to the bottom for an easy-print version of this recipe!

.75-oz unflavored gelatin (3 envelopes of Knox gelatin)
1/2 cup cold water
2 cups granulated sugar
2/3 cups light corn syrup
1/4 cup water
1/4 teaspoon salt
1 tablespoon vanilla extract

Confectioners sugar, Cornstarch (optional)

Line 9 x 9-inch pan with plastic wrap and lightly oil it. Set aside.
In the bowl of an electric mixer, sprinkle gelatin over 1/2 cup cold water. Soak for about 10 minutes.
Meanwhile, combine sugar, corn syrup and 1/4 cup water in a small saucepan. Bring the mixture to a rapid boil and boil hard for 1 minute.
Pour the boiling syrup into soaked gelatin and turn on the mixer, using the whisk attachment, to high speed. Add the salt and beat for 12 minutes. After 12 minutes, add in the vanilla extract beat to incorporate.
Scrape marshmallow into the prepared pan and spread evenly (Lightly greasing your hands and the spatula helps a lot here). Take another piece of lightly oiled plastic wrap and press lightly on top of the marshmallow, creating a seal. Let mixture sit for a few hours, or overnight, until cooled and firmly set.
In a shallow dish, combine equal parts cornstarch and confectioners’ sugar. Remove marshmallow from pan and cut into equal pieces with scissors (the best tool for the job) or a chef’s knife. Dredge each piece of marshmallow in confectioners’ sugar mixture.
Store in an airtight container.

Hot Chocolate on a Stick
http://www.foodiewithfamily.com/2011/01/06/hot-chocolate-on-a-stick/
Print
Recipe Type: dessert, candy
Author: Rebecca Lindamood Adapted from King Arthur Flour
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 36
This creamy chocolate fudge confection can be nibbled in its pure form, skewered on a stick alone or with homemade marshmallows and simply eaten or swirled into hot milk for a hot chocolate that is second to none.
Ingredients

* 1/2 cup heavy cream
* 14-ounce can sweetened condensed milk (1 1/4 cups)
* 3 cups semisweet chocolate (3 cups chopped chocolate bars or chips)
* 3/4 cup unsweetened baking chocolate (4 ounces)
* wooden sticks, lollipop sticks, candy canes or bamboo skewers
* optional, crushed candy canes, marshmallows and/or cocoa powder

Instructions

1. Line an 8 x 8-inch pan or a 9 x 9-inch pan with foil and set aside.
2. Combine the cream and sweetened condensed milk in a heavy bottomed saucepan over medium heat. Heat until it is steaming, but not boiling, stirring occasionally to keep from scorching.
3. Add all of the chocolate and remove from the heat. Allow the chocolate to melt, undisturbed, for 10 minutes. After 10 minutes, whisk firmly until it is thick and shiny. You can add a few drops of flavoring extract or oil at this point, or add some powdered espresso or vanilla. Whisk vigorously again to incorporate the flavoring (if used.)
4. Use a rubber or silicone spatula to spread the mixture out evenly in your prepared, foil-lined pan. Allow to cool at room temperature 12 hours or overnight so that it firms slowly.
5. Take the fudge from the pan and remove the foil. Place on a cutting board.
6. Using a knife heated with hot water and wiped dry, cut the fudge into 36 equal-sized cubes. You can either stick a lollipop stick (or candy cane) into the center of each block or leave as is. Additionally, you can press the cut sides of the fudge into crushed candy canes, roll them in cocoa powder or top with marshmallows.
7. Wrap tightly and store at room temperature.

Chicken Parmesan

http://foodwishes.blogspot.com/2008/02/end-of-chicken-parmesan-as-you-know-it.html

This is a video of making chicken Parmesan with croutons on the top instead of breading and frying. It's delicious and so easy. Mine didn't cook in 35 minutes. I ended up cutting the chicken into chunks and putting it back in the oven for another 25 mins.

You basically put a couple of T of olive oil in the bottom of a casserole pan. Add 1 T of minced garlic and mix it into the oil. Put 5 chicken breasts on top of the oil. Top with a jar of marinara sauce. Then sprinkle on mozzarella and Parmesan. Then spread a package of croutons on top and top with more of the two cheeses. Then bake at 350 until done. For me it was about an hour.