Monthly Archives: November 2013

One of my favorite treats…

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One of the downsides of getting all your groceries a few days before Thanksgiving is that you have all this yummy food in the house and days to try and avoid it. One of my favorite things I bought today is Westfield Farms’ Capri Cranberry Orange Goat Cheese. I am lactose intolerant, so goat cheese works for me. If you love anything cranberry-orange as I do, I highly recommend this. Just buy two.

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Gluten Free Oatmeal Chocolate Chip Cookies

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No one will know these are gluten free! These are delicious!

1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp pure vanilla extract
1/2 cup BLANCHED almond flour (I do not recommend almond meal – see Honeyville link on this site)
1/2 cup coconut flour
1/2 cup brown rice flour
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp salt
3 cups gluten free oats
1 cup gluten free chocolate chips

*preheat oven to 350
*beat butter, shor...

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Refreshing Three Bean Salad

I love making this recipe in the summertime, but it’s good any time. The apple cider vinegar is what makes this so fresh tasting. There are no boring flavors here! What I love about this recipe is that you can dice up any veggies you want and throw them in.

1/3 cup apple cider vinegar
1/3 cup sugar (seems like a lot, but necessary to the recipe)
1/4 cup olive oil
1 tsp salt
1/4 tsp black pepper
1 15oz. can chick peas, rinsed and drained
1 15oz...

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Penne with Vodka Cream Sauce

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This is one of my all-time favorite recipes that never fails me. It is based on Rachel Ray’s “You Won’t Be Single for Long Vodka Sauce” recipe, but I have made it my own with a few additions. It’s super easy and does not need to cook for long at all. This recipe covers 1lb. pasta generously and serves 4 adults. It’s awesome served with crunchy garlic bread that you can dip into the excess sauce...

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French Toast Casserole

This is such an easy way to make breakfast for a crowd. I make it every year for the morning after Christmas when no one feels like cooking or serving. This can be assembled the night before, or just a couple of hours before. Once I only let it sit 45 minutes – it’s all good! This is a rich, hearty dish, but I have friends who have substituted low-fat ingredients and still found it quite yummy...

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It’s all about the food.

I come from a large Sicilian family. We are a very loud and very loving bunch. We LOVE to make food, share food, talk about food, and we’re usually planning our next meal before consuming our present one. Our favorite food is usually whatever we’re eating at the moment. My husband is Swedish and he tells me they are not obsessed with food, they have a normal relationship with food...

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Chocolate Chip Oatmeal Cookies

This recipe is hard to beat! The butter gives the cookie its decadent taste and the shortening gives it the right amount of crunch. The healthy benefit of the oats help me to feel a little less guilty about all the sugar! This recipe makes about two dozen cookies, depending on the size. I usually saran-wrap half the dough, put it in a zip lock bag and freeze for “cookie emergencies”.

1/2 cup unsalted butter, softened
1/2 cup Crisco shortening
1 cup sug...

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Scandinavian Almond Cake

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This is a traditional Scandinavian recipe – it is not my own. It is the absolute easiest recipe and if you love anything almond, this is for you. This is my number one go-to recipe when I have to bring a dessert and I have been asked for this recipe every single time!

1 1/4 cup sugar
1 egg
1 1/2 tsp pure almond extract
2/3 cup milk
1 1/4 cup flour
1/2 tsp baking powder
1 stick melted butter

*preheat oven to 350
*butter, flour and even cooking spray (yes a...

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I Shall Not Be Moved

“I have set the Lord always before me: because he is at my right hand, I shall not be moved. Therefore my heart is glad, and my glory rejoiceth: my flesh also shall rest in hope.”
-Ps 16:8-9

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rice pudding

Rice Pudding

1 cup uncooked rice (I use Carolina)
1/2 gallon milk (8 cups) (I use Lactaid whole)
3 eggs
1 cup sugar
1 or 2 tsp pure vanilla extract

*put uncooked rice and 1/2 gallon milk into large pot and simmer on low 45min-1hr
*in separate bowl, mix eggs and sugar
*take several spoonfuls of hot milk mixture and mix with eggs to temper
*add egg mixture to pot, stir quickly
*cook on low heat for just a few minutes until pudding begins to thicken and remov...

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