"guilt free" pancakes or waffles

Please excuse bud...he has hit that awkward smile stage 

What is for breakfast here in the Broxton house?? Dairy, Gluten, Corn & Soy free Waffles! Don't they look so beautiful & perfect? They taste pretty amazing too!! 

• 2 large eggs
• 4 tablespoons oil - add 2 additional tablespoons (1 ounce) oil to make waffles
• 2 cups dairy free milk
• 1 teaspoon gluten-free vanilla extract
• 2 1/3 cups King Arthur Gluten-Free Multi-Purpose Flour
• 2 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 3/4 teaspoon xanthan gum

1) Whisk together the eggs, oil, milk, and vanilla.

2) In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.

3) To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly. Scoop the batter by ¼-cupfuls onto the griddle.

4) Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.

5) Serve hot, with butter and syrup.

6) To make waffles: Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp. To cook, follow the directions that come with your waffle iron.

Yield: 16 medium (4") pancakes; or 10 full-size waffles

Delicious guilt "free" chocolate chip cookies

• These are My Dairy, Gluten, Corn & Soy free Chocolate Chip Cookies! They are so yummy & soft! Chris ate....at least 5 of them in a matter of a couple minutes LOL. He said they tasted better then my "normal" chocolate chip non safe cookies! They do not taste "free" of "the good stuff"  Very impressed

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• 1/2 cup of oil
• 1/2 cup brown sugar, firmly packed
• 1/4 cup granulated sugar
• 1 teaspoons gluten-free vanilla extract
• 1/2 teaspoon salt
• 1 large egg
• 1 1/6 cups King Arthur Gluten-Free Multi-Purpose Flour
• 1 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cups enjoy life chocolate chips

1) Beat the oil, sugars, vanilla and salt till fluffy.

2) Beat in the egg, be sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.

3) Whisk together the flour (I put the flour in the food possessor to make finer), xanthan gum, baking powder, and baking soda.

4) Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.

5) Preheat the oven to 350°F. Lightly grease stoneware baking sheet.

6) Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread. I scoop, roll my cookies then flatten.

7) Bake the cookies for 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.

Chicken Rice in slow cooker

4 boneless skinless chicken breast
3 cups rice
2 cans cream of mushroom (rice flour & rice milk)
1 can cream of celery (rice flour & rice milk)
1 packet lipton onion soup mix (my own seasoning mix)

1. Combine rice, both cream of's and onion soup mix in crock pot; mix well.

2. Place frozen chicken in the mixture

3. Cook on low for 8-10 hours or high for 5-6 hours (like noon-6ish)

"Can" of condensed Cream of -------

“CAN” OF CONDENSED CREAM OF -------

Ingredients:

• 3 T.  oil
• 3 T. rice flour (or any other 'flour'/starch
• 1 cup rice milk
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions:

1. In a saucepan, place oil, heat a little, and then add starch.
2. Cook and stir until bubbly over medium high heat.
3. Slowly add rice milk.
4. Cook and stir until thick and bubbly.

This is the basic recipe for White. You can also use this recipe for:

dairy-free cheese sauce (add 1/2 cup cheese)
curry sauce (add 1/2 tsp curry powder)
dill sauce (add 1 tsp chopped fresh or dried dill weed)

mushrooms-cream of mushroom (sauté a 1/2 cup with 1 T of oil then add to finished mixture)
potatoes-cream of potatoes (sauté a 1/2 cup with 1 T of oil then add to finished mixture)
chicken-cream of chicken (add 1 cube of bullion granules)
celery-cream of celery (sauté a 1/2 cup with 1 T of oil then add to finished mixture)

Basically, What ever Cream of ----- soup you need, you can make from Scratch in a matter of minutes!!! 

Seasonings!

Taco Seasoning:

1/2 cup chili powder
1/4 cup onion powder
1/8 cup ground cumin
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon sea salt

Put ingredients into a jar and shake.

Dry Onion Soup Mix:

2/3 cup dried, minced onion

3 teaspoons parsley flakes

2 teaspoons onion powder

2 teaspoons turmeric

1 teaspoon celery salt

1 teaspoon sea salt

1 teaspoon sugar

1/2 teaspoon ground pepper

Mix all ingredients in a jar, then give the jar a good shake.  I’d recommend shaking the jar to mix the ingredients well before each use. 

Use 4 tablespoons in a recipe in place of 1 packet of onion soup mix.  Store this in a dry, cool place.

Ranch:

5 tablespoons dried minced onions

7 teaspoons parsley flakes

4 teaspoons salt

1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip:  Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.

Double Chocolate Chip Cookies

February 21, 2014

YIELD: 18 cookies

INGREDIENTS:

1/2 cup oil
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour or for Gluten Free: 1/2 cup rice flour, 4 tablespoons corn starch, 1/2 teaspoon xantham gum 

1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup Enjoy Life Chocolate Chunks

DIRECTIONS:

1. Preheat oven to 350°F.

2. In large bowl, beat oil, sugar, eggs, and vanilla until light and fluffy. Combine the flour mixture, cocoa, baking soda, and salt; stir into the oil mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheets.

3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

NOTES:

- I measured these using my 1 tablespoon cookie scoop, rolled them into balls and slightly flattened them with my palm. Once they came out of the oven, I added a few extra chips to the tops of each cookie.

Original Recipe found here.  I changed it to be dairy & gluten free!