Ingredients
- Servings: 24
- 24 french bread slices, 1/2 inch thick
- 2/3 cup fig jam
- 1/4 cup chopped toasted walnuts
- 1/4 pound prosciutto, cut into 24 pieces
- 1 1/2 cups kraft shredded triple cheddar cheese with a touch of philadelphia
- 1 tablespoon chopped fresh rosemary
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- heat broiler.
- place bread slices in single layer on baking sheet; spread with jam.
- top with remaining ingredients.
- broil, 4 inches from heat, 3 min. or until cheese is melted.
Ingredients
- Servings: 10
- 1 teaspoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3/4 cup quinoa
- 1 1/2 cups vegetable broth
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 cup frozen corn kernels
- 2 (15 ounce) cans black beans, rinsed and drained
- 1/2 cup chopped fresh cilantro
Recipe
Preparation Time: 15 mins
Cook Time: 35 mins
Ready Time: 50 mins
- heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Ingredients
- Servings: 30
- 2 cups peanut butter
- 2 cups white sugar
- 4 eggs, beaten
- 2 cups semi-sweet chocolate chips (optional)
- 1 1/2 cups chopped pecans (optional)
Recipe
Preparation Time: 30 mins
Cook Time: 12 mins
Ready Time: 52 mins
- preheat oven to 350 degrees f (175 degrees c). grease cookie sheet.
- combine peanut butter, eggs, and sugar and mix until smooth. mix in chocolate chips and nuts, if desired. spoon dough by tablespoons a cookie sheet.
- bake for 10 to 12 minutes or until lightly browned. let the cookies cool on the cookie sheets for 5 to 10 minutes before removing.
Ingredients
- Servings: 3
- 3/4 cup butter, softened
- 1 1/4 cups packed brown sugar
- 1/4 cup white sugar
- 1 teaspoon gluten-free vanilla extract
- 1/4 cup egg substitute
- 2 1/4 cups gluten-free baking mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 ounces semisweet chocolate chips
Recipe
- preheat oven to 375 degrees f ( 190 degrees c). prepare a greased baking sheet.
- in a medium bowl, cream butter and sugar. gradually add replacer eggs and vanilla while mixing. sift together gluten- free flour mix, baking soda, baking powder, and salt. stir into the butter mixture until blended. finally, stir in the chocolate chips.
- using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. bake in preheated oven for 6 to 8 minutes or until light brown. let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Ingredients
- Servings: 1
- 3/4 cup gluten-free all purpose baking flour
- 1/4 cup garbanzo bean flour
- 1/4 cup cornstarch
- 1/4 cup tapioca starch
- 1/4 cup grated parmesan cheese
- 1 1/2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1 teaspoon italian seasoning
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon white sugar
- 1 cup lukewarm water
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon apple vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon minced garlic
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 425 degrees f (220 degrees c). grease a 15-inch pizza pan with cooking spray.
- stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, parmesan cheese, baking powder, xanthan gum, italian seasoning, oregano, and salt together in a bowl; set aside.
- dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes.
- beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. press dough into prepared pan, leaving outer edge slightly thicker than the center.
- cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes.
- once topped with your favorite toppings, continue baking at 425 degrees f (220 degrees c) until the crust is golden brown, 20 to 30 minutes. remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.
Ingredients
- Servings: 1
- 1 cup peanut butter
- 1 cup white sugar
- 1 egg
Recipe
- preheat oven to 350 degrees f (180 degrees c).
- combine ingredients and drop by teaspoonfuls on cookie sheet. bake for 8 minutes. let cool. recipe doesn't make very many, so you could double recipe as you desire.
Ingredients
- Servings: 20
- 1/4 cup diamond crystal® coarse sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped pecans
- 2 teaspoons butter (no substitutions)
- 8 ounces cream cheese, softened
- 1/2 cup finely shredded cheddar cheese
- 1/2 cup canned solid-pack pumpkin (not pie filling)
- 1/2 teaspoon garlic powder
- 2 dashes worcestershire sauce, or more to taste
- 1/4 teaspoon ground cayenne pepper
- 20 mini fillo tart shells, thawed to room temperature
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- combine the diamond crystal® coarse sea salt and cinnamon in a small bowl; stir until well mixed.
- heat a small skillet over medium heat. melt butter and saute pecans until golden brown, about 1 minute, stirring constantly to prevent burning. remove from heat.
- beat together cream cheese, cheddar cheese, pumpkin puree, garlic powder, worcestershire sauce, and cayenne with an electric mixer on medium speed until completely combined.
- place cheese mixture into a pastry bag fitted with a small open star tip (such as ateco #21). pipe mixture evenly into fillo shells.
- top each tart with some of the pecans and a small amount of the cinnamon sea salt, to taste.
- serve immediately, or refrigerate up to 2 hours until ready to serve.
