Gluten-Free Cranberry Cookies

1 1/2 C. GF flour blend

1 tsp. baking soda

1 tsp. salt

1 C. butter, softened

1 C. sugar (I use less)

1 C. brown sugar (I use less)

1 egg

3 Tbsp. hot water

1 tsp. vanilla

3 C. GF rolled oats

2 C. chopped walnuts

2 C. dried sweetened cranberries (Craisins)

1 C. coconut (I use more)

1) Sift together first three ingredients and set aside.

2) Blend next six ingredients together in stand mixer.

3) Add blended dry ingredients and oats alternately to the blended wet ingredients in the stand mixer, incorporating well after each addition.

4) Blend in nuts, cranberries, and coocnut, in that order, incorporating well after each addition.

5) Drop by rounded teaspoonfuls onto a metal cookie sheet lined with parchment paper.

6) Bake at 375 degrees for 10-11 minutes.

7) Let rest 2-3 minutes before carefully transfering to wire racks for cooling. (Otherwise they will fall apart! If you're in a hurry, just tranfer the whole parchment paper to the racks. And yes, you can re-use the parchment paper for baking all the batches.)

This makes 4 dozen small cookies. (I haven't tried making larger cookies. I'm not sure they'd stay together well without crumbling.)

Jeanne's London Broil Marinade

This recipe is from my old friend Jeannie and is so delicious!

Marinate London broil in mixture of:

ginger

garlic

scallions

white wine

sesame oil

salt pepper

Grill 3-5 minutes each side for medium-rare.

Mexican Cabbage Chicken Skillet

This recipe is a favorite of our Olivia, first made for her by our friend Laurie. It is fresh, easy, and delicious.

2 lb. ground chicken
1 onion, chopped
4 C. salsa (I use Kirkland's organic, 1 whole jar)
1 large head cabbage, shredded (or two bags shredded cabbage or coleslaw blend)
6 Tbsp. olive oil
1 pkg. taco seasoning (I like Trader Joe's)
Mexican cheese blend

1) Brown chicken and onion.
2) Stir in taco seasoning and salsa.
3) Saute cabbage in olive oil over medium heat for 3 minutes in large skillet or wok.
4) Combine with meat mixture. Place in two 9x13 pans or one large lasagna pan.
5) Sprinkle cheese over top and bake about 10 mins.

Spicy Sesame Chicken

This recipe was originally served to Olivia by Cindy B. at her house. She came home insisting we get the recipe and learn to make it. Olivia originally just called it "Chinese Food."

1/2 C.+ sesame seeds

1 1/2 C. chicken broth
1/4 C. cornstarch
1/4 C. sugar
1/4 C.  soy sauce
2 Tbsp. rice vinegar
1 tsp. ground ginger

2 Tbsp. sesame oil
4 green onions, chopped
4 garlic cloves, minced
1 tsp. red pepper flakes
2 pounds boneless, skinless breasts, cut into 1-inch squares

1) Toast and set aside sesame seeds.

2) Combine (whisk together) next 6 ingredients and set aside.

3) In a wok, heat sesame oil over medium heat. Add green onions, garlic, pepper flakes and cook for 2 minutes.

4) Add chicken and cook till it's done.

5) Add whisked together sauce and simmer until sauce is thick.

6) Sprinkle with sesame seeds before serving.

Serve over cooked white rice and with sauteed vegetables (in oil and SPG) on the side or mixed in.

Aunt Kim's Tuna Salad

This recipe was given to my sister by her personal trainer as a good lunch choice. In her words, "I'm addicted." Sorry for the lack of quantities. She just adds the ingredients according to her preferences.

canned tuna
mayonnaise
Clausen dill pickles, chopped
walnuts, chopped
Craisins
black pepper, to taste

Combine all ingredients. She says it gets better the next day—a rarity for tuna!

Prizewinning Mexican Chicken Chili

This was the prizewinning entry in USAA's MARA chili contest this year:

 

2-3 frozen chicken breasts

1 package dry ranch dressing mix

2 cans black beans

1 can corn, drained

1 can diced tomatoes

1 block cream cheese

1 C. salsa

Additional seasonings to personal taste

 

Dump all in a crock pot and cook on high 3-4 hours or on low 6-8 hours.

 

Use forks to shred the chicken before serving.

 

Serve with rice, cheese, sour cream, and tortilla strips.

 

Cheri's Cheesy Broccoli Soup

1 tablespoon melted butter

1⁄2 medium chopped onion

1⁄4 cup melted butter

1⁄4 cup flour

2 cups half-and-half cream or partial milk

2 cups chicken stock (I used veg base for the stock)

1⁄2 lb fresh broccoli (I left some broccoli huge to puree and some bite size)

1 cup carrot, julienned

2 stalks celery optional (chopped or left big for the blender)

1⁄4 teaspoon nutmeg

½ ts dry mustard optional

8 ounces grated cheese (I use half sharp cheddar and half a milder cheese)

salt and pepper

DIRECTIONS

Sauté onion in butter. Set aside.

Add the stock. 

Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

Purée about 1/2 in a blender. Return to heat. 

Cook melted butter and flour in a separate pan using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.  Add cheese and salt and pepper to taste.

Stir in nutmeg.

Serve with crusty bread and Enjoy :).