Cannon Simple Peanut Butter Cookies

1 cup peanut butter
1 cup sugar
1 egg

Mix together and fill 24 mini muffin cups.

Bake at 350 for 8 minutes

When just out of the oven add a mini Reese's Peanut Butter Cup (smash all the way down)

Take out of the pan with a spoon when cooled or warm.

Makes 24 cookies.

Courtney's Monster Cookies

From: This Worthey Life

We love them and you can change out the M&M color based on the holiday so they are perfect for any occasion. 

EVERYTHING YOU NEED TO MAKE MONSTER COOKIES FROM SCRATCH

• 1 ½ cup of creamy peanut butter
• 1 cup of  sugar
• 1 cup of  brown sugar
• ½ cup of butter softened
• 1 tbs. sour cream
• 3 eggs
• ½ tsp. vanilla extract
• 4 ½ cup of rolled oats (not the quick-cooking variety)
• 2 tsp. baking soda
• 1 cup of chocolate chips
• 1 cup of  regular or baking M&M’s

DIRECTIONS ON MAKING HOMEMADE MONSTER COOKIES

1. Preheat your oven to 350 degrees.
2. In a large bowl combine the eggs, sugar and brown sugar. Mix well.
3. Next add the vanilla extract, peanut butter, butter, and sour cream. Mix well.
4. Add in the two tsp. of baking soda.
5. Slowly fold in your 4 ½ C. of rolled oats, mixing well.
6. Next, add in your 1 cup of chocolate chips and ¾ of the M&M’s.
7. Drop by large tablespoon onto a cookie sheet (I like to line mine with foil for super easy clean up) and gently press down into a more rounded shape. Press some of your extra M&M’s into the top of the cookie dough.
8. Bake for 10-12 minutes. Cookies will turn golden brown. Try not to over bake. They are even better if a little bit undercooked and not crunchy.

*Makes approximately three dozen cookies. Store in an airtight container 1-2 weeks. These cookies also freeze well.

Gluten Free Banana Bread/Muffins

Katie Clover

1/3 cup melted coconut oil
1/2 cup maple syrup or honey
2 eggs
1 cup mashed bananas
1/4 cup milk or water
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup gluten free flour

Preheat oven to 325 degrees
Beat oil and honey, add egg, mashed banana and milk
Add baking soda, vanilla and cinnamon
Gradually add flour
Add mix ins
         Optional mix-ins - 1/2 cup choc chips, walnuts or pecans
Bake at 325 for 50-60 minutes for bread
          30-40 minutes for muffins

Oat Flour Pancakes

Katie Clover - adapted from www.foodprepper.com

2 cup gluten free oatmeal
1 tsp sugar
1 tbsp baking powder
1/4 tsp salt
1 cup milk
1   1/2 tbsp canola oil
2 large eggs
1/2 tsp vanilla

1. Pre-heat electric griddle to 375 degrees..
2. Add all dry ingredients to a food proccesor and mix together.
3. Add all wet ingredients to a 2nd mixing bowl and whisk together.
4. Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
5. Lightly spray your hot griddle with cooking spray.
6. Use a ¼ measuring cup to scoop the pancake batter onto the griddle.
7. I cook my pancakes 1 minute 45 seconds on the first side and 2 minutes 15 seconds on the second side for perfect pancakes, this may vary on your griddle.

Recipe from Sarah Fragoso

SCRUMPTIOUS SLOW COOKER CHICKEN!

Please feel free to use different veggies if you like, but I loved the way the parsnips tasted paired with the sage and chicken….

Scrumptious Slow Cooker Chicken

2.5 lbs boneless, skinless chicken thighs

3 parsnips

3 carrots

4 celery stalks

1 red onion

10-12 whole garlic cloves

¼ cup coconut oil

1 cup chicken broth

1 tablespoon dried thyme

1 tablespoon rubbed sage

Sea salt and black pepper to taste

Cut the parsnips, carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking.  Place the chicken in the crockpot and sprinkle with sea salt and black pepper.  On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots, and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme and sage (it helps to melt the coconut oil first in the microwave).  Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.

Enjoy!!

 Note:  I used chicken breasts and I added 1 tablespoon of Rosemary by accident and it was great.

Slow-cooker Italian Sausage & Vegetable Soup

This recipe is from this fabulous cookbook

Yield 8 servings

2 15-ounce cans diced tomatoes
1 15-ounce can tomato sauce
1 15-ounce can cannellini beans drained and rinsed
1 15-ounce can kidney beans drained and rinsed
3 cups low sodium chicken stock
1 yellow onion, diced
2 garlic cloves, minced
1 teaspoon kosher salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/8 teaspoon fennel seed
1/8 teaspoon crushed red pepper flakes
1-1 1/2 pounds sweet Italian sausage links
1 small zucchini, quartered lengthwise and sliced
2 kale leaves, stemmed and roughly chopped
Shredded  Parmesan cheese for serving

In the slow cooker pot, add diced tomatoes, tomato sauce, both beans, chicken stock, onion, garlic, salt, basil, oregano, rosemary, thyme, fennel and red pepper flakes.  Stir well to combine and set slow cooker to low.  Cook for 6 hours.

In a large skillet over medium heat, cook sausage links for 15 minutes, flipping once, until sausage is cooked through and set aside.  Once cool enough to handle, slice sausage into 1/2 inch thick slices.  Add sausage, zucchini and kale to the slow cooker and stir well to combine.  Cook on high for 30 minutes.  Serve soup with Parmesan cheese on top.

Vegan Sweet Potato Chowder

Vegan Sweet Potato Chowder

From the Kitchn website

Serves 6

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium celery stalks, diced
• 2 cloves garlic, minced
• 2 pounds sweet potatoes (2 to 3 medium potatoes), peeled and diced
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups
  vegetable stock

Heat the oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onion and celery and cook until the vegetables are soft and tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Add the sweet potatoes, coriander, paprika, sage, salt, and pepper; stir to combine; and cook for 1 minute.

Add the stock and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potatoes are tender, 10 to 15 minutes. Transfer about 2 cups of the soup, broth, and vegetables to a blender or food processor and purée until smooth. Stir the purée back into the soup and serve immediately.

Recipe Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Easy Chicken and Rice Soup

 From two peas and their pod website

The perfect soup for a cold day or if you have a cold! It also makes a great weeknight meal.

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, chopped
• 2 celery ribs, cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock or broth (we use low sodium)
• 1 cup of water
• 1 cup long grain white rice
• 2 cups shredded cooked chicken (can use rotisserie chicken)
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned.
2. Pour in the chicken broth and water and bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper.
3. Cook on medium-low until the rice is tender, about 25-30 minutes. Serve warm.

*Note-for the shredded chicken you can use rotisserie chicken or leftover chicken and shred it. To cook the chicken for the soup, bring a pot of water on the stove and add two chicken breast, that have been cut into large pieces. Boil the chicken until it is cooked all the way through and there is no pink left. This will take about 7 minutes or so. Drain the water and shred the chicken once it is cooled. I use 2 forks to shred the chicken. You can also use leftover turkey in this soup recipe. You can use wild rice or brown rice, it will just take a little longer to cook!

Berries and Cream

3 cups heavy whipping cream

1 ½ cups sugar

1 envelope unflavored gelatin

1 cup boiling water

1 tablespoon vanilla

1 ½ cups sour cream

Simmer cream and sugar sin a saucepan stirring often to avoid scorching. In another bowl combine envelope of gelatin and boiling water and stir with a wire whip. Take off heat and let cool to room temperature.

Combine cream and gelatin mixtures. In another bowl, mix vanilla and sour cream together. Slowly add the cooled cream/gelatin mixture to the sour cream mixture. Stir with a wire whip until the mixture is totally smooth.

Chill overnight in individual serving dishes or scoop servings from a large bowl as you would scoop ice cream.

Serves: 6: 8.5 ounce servings or 8: 6.5 ounce servings.

Top with fresh, canned or frozen raspberries or any fruit of your choice. 

Pumpkin Spice Cookies

http://www.primalpalate.com/paleo-recipe/pumpkin-spice-cookies/

1/2 tsp Baking Soda
1/2 cup Organic Coconut Oil
2 cup Almond Flour/Meal
1Tbsp Pumpkin Pie Spice
1/2 cup Pumpkin Puree
1/2 tsp Salt
1/4 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
1/2 cup Maple Syrup

Preheat oven to 350*
Blend all ingredients in a large mixing bowl with a hand mixer.
On a parchment lined baking sheet, drop spoonful of batter (about 1-2 tablespoons in size)
Bake for 30-35 minutes
Let cool and serve

Gluten Free Pumpkin Muffins

http://freecoconutrecipes.com/glutenfree-pumpkin-muffins/

Servings: 12 muffins
Preparation time: 10 minutes

• 1/2 cup coconut flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon powder
• 1/4 teaspoon cloves
• 1/4 teaspoon allspice/nutmeg
• 1/2 cup pumpkin puree
• 6 eggs (or 4 whole eggs and 2 whites…a good way to use up your egg whites)
• 1 teaspoon vanilla
• 1/2 cup coconut oil, melted
• 3/8 cup maple syrup (about 3 1/2 oz)
• pinch salt
• 1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Paleo Lemon Poppy Seed Muffins

• http://www.paleonewbie.com/paleo-lemon-poppy-seed-muffins/
• 
  
• 1 1/4 cup almond flour
• 2 Tbsp coconut flour
• 1 Tbsp poppy seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup of raw honey
• 1/4 cup fresh lemon juice, plus the zest of 1 lemon
• 3 eggs whisked
• 3 Tbsp coconut oil
• 1 tsp vanilla extract
Yield
• Makes about 10 muffins
• 
  

1. Preheat oven to 350-degrees F
2. In a small bowl, mix all the wet ingredients together
3. In a medium bowl, combine all the dry ingredients
4. Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
5. Let batter set for a few minutes, then stir it again
6. Grease a muffin tin or use muffin liners and fill each well or cup about two-thirds full
7. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean
8. Serve and enjoy!

Paleo Chocolate Chip Cookies

BEST PALEO CHOCOLATE CHIP COOKIES YET

2 and 2/3 c. almond flour – NOT packed down when
you measure it
1 tsp. baking soda
1/2 tsp. salt
2 tsp. vanilla
1/2 c. pure maple syrup
2 eggs
1 c. semi-sweet (60%) chocolate chips or dark chocolate chunks
1/2 c. coconut oil, melted

1. Mix first three (dry) ingredients.
2. In a separate bowl, mix second three (wet) ingredients. Whip together well.
3. Mix wet into dry and mix well.
4. Add chocolate chips.
5. Add coconut oil.
6. Roll dough by hand into smooth balls, and flatten slightly. This is important!! The dough will be really
sticky and that’s ok.

7.  Bake at 375* for 13 minutes

Gluten Free Apple Crisp

Katie Clover

10 large apples thinly sliced
2 T lemon juice
2 c. brown sugar
1/4 c GF flour
1 c butter (cut in cubes)
2-1/2 c GF rolled oats

Preheat oven to 350. Peel and slice apples into a 9x13 pan. Pour lemon juice over apples. Combine brown sugar and flour. Add butter cubes and rolled oats to sugar mixture. Lay sugar mixture on top of apples and pat in. Bake for 35 min or until apples are soft. Serve warm with vanilla ice cream.

One Bowl Macaroons

Very good and easy flourless variety.
Jill Dorrough

2 2/3 cups FLAKE Coconut 2/3 cup sweetened condensed milk 1 teaspoon vanilla Directions: Heat oven to 350 degrees F. Mix coconut, milk and vanilla in large bowl. Drop by heaping teaspoonfuls about 1-inch apart onto well-greased baking sheets. Press down ends of coconut with back of spoon. Bake 10 to 12 minutes or until golden brown. Immediately remove from baking sheets. Cool completely on wire racks. Number Of Servings:12

Baked Spaghetti Squash Casserole

GLUTEN FREE - Katie Clover

1 medium spaghetti squash (2-1/4 lb.) 1 lb of ground beef or Italian Sausage 2 medium green or red sweet pepper, chopped 2 zucchinis or yellow squash (or one of each) 1/3 cup finely chopped onion 3 cloves garlic, minced - or just sprinkle the sauteing veggies with garlic salt A sprinkle of parsley 1/2 teaspoon dried Italian seasoning, crushed 1 1/2 cups purchased red pasta sauce 1 1/2 cups shredded Monterey Jack, mozzarella, or Italian blend cheese Halve squash crosswise; remove seeds. Place cut sides down in 2-quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microcook on high power 13 to 15 minutes or until squash is tender when pierced with fork; rearrange once for even baking. In a large skillet cook ground beef, veggies, onion, garlic, and parsley over medium heat until meat is no longer pink. Preheat oven to 350 degrees F. Scrape pulp from squash. Wipe out baking dish; coat with nonstick cooking spray. Layer it all in the dish using half each time: squash, meat and veggies, spaghetti sauce, cheese, squash, meat and veggies, spaghetti sauce, and cheese. Bake it at 350 for 30 minutes

Sow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup Yield: 6-8 servings This slow cooker butternut soup is rich, creamy, and full of delicious butternut flavor. It's also naturally vegan and gluten-free. Prep Time: 15 mins Cook Time: 4 hours Total Time: 4 hours 15 mins Ingredients: 2 cups vegetable stock 2 cloves garlic, peeled and minced 1 carrot, peeled and diced 1 Granny Smith apple, cored and diced 1 medium (uncooked) butternut squash, peeled, seeded and diced 1 sprig fresh sage 1 white onion, diced 1/2 teaspoon salt, or more to taste 1/4 teaspoon freshly-ground black pepper, or more to taste 1/8 teaspoon cayenne, or more to taste pinch of ground cinnamon and nutmeg 1/2 cup canned (unsweetened) coconut milk optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika) Directions: Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a large slow cooker. Toss to combine. Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed. Serve warm, with optional garnishes if desired. *A medium-sized butternut squash should weigh around 2 lbs or so, or about 2 1/2 cups, (so you would need about 32 ounces if buying pre-cut butternut squash).