Family favorites
This candy recipe was an all time favorite food gift for everyone we shared them with over the holidays. I made several batches of the candy trying to get the proper pan size and the amounts just right. I also made two versions one with whiskey and one without. The candies were shared on holiday gift plates, with friends, family, fire department friends, military friends even a group of Military Generals! Each and every one came back to tell us how much they enjoyed them including the Generals!
This is a make ahead candy that needs to be in the freezer for 2 hours so plan ahead!
Makes 32 squares
INGREDIENTS
11 Oz. Bags of caramel bits (I buy them at Walmart, Kraft brand)
2 Tablespoons water
1/2 cup chopped pecans
1/2 cup chopped up pretzels
1 1/2 Tablespoons whiskey(can omit)
10 ounce package of chocolate flavored melting wafers such as ghirardelli
Course sea salt
I used a disposable tin pan that I found at the grocery store size 7 15/16 x 6 7/16 x 1 13/16 or
a 5 1/2 x 9 baking dish also works.
I also used 5×5 squares of wax wrapping papers. You can easily cut wax paper to the proper size.
I also used Non stick aluminum foil and non stick spray
DIRECTIONS
Line your baking dish or aluminum tin with non stick foil, be sure to have the aluminum foil go up two of the sides of the dish. Spray with non stick spray. Set aside.
In a microwave safe bowl add the caramel bits and the 2 Tablespoons of water. Microwave for 2 minutes stirring occasionally. Once melted remove from the microwave and add the chopped pecans, chopped pretzels and whiskey. Stir to combine. Pour the mixture into the prepared pan. Place your baking dish into the freezer for 2 hours.
Remove from the freezer taking the caramel out of the baking dish using the aluminum foil wings. Remove the caramel from the aluminum foil and using a sharp knife cut the caramel into 32 equal pieces.
Line a baking sheet with non stick foil and set aside.
Melt your baking chips in a microwave safe dish. Microwave for 2 minutes stirring occasionally until completely melted. Remove from the microwave and dip your caramel pieces into the chocolate a couple at a time and place them on the foil lined baking sheet. Add a small pinch of sea salt directly after dipping them and continue this until all of your candy is coated in chocolate.
Let the chocolate firm in the refrigerator. Once firm remove from fridge and wrap in wax paper.
Enjoy!
This apple crisp dish comes from “Mamma Knows Gluten Free”. I have found a number of recipes from her on Pinterest that we really love. Jim and I are not gluten free but still really enjoy many of her recipes and this recipe is exactly that.
INGREDIENTS
FOR THE TOPPING
1/2 cup gluten free all purpose flour, I used Bob’s red mill 1 for 1, that includes xanthan gum
1/2 cup gluten free quick Oats
1/2 cup light brown sugar, packed
1/2 teaspoon gluten free baking powder
1/4 teaspoon cinnamon
Pinch of salt
1/3 cup butter, diced into small cubes, I used earth balance
FOR THE FILLING
4 cups of apples, peeled and chopped. I used both granny smith and honey crisp apples
3 Tablespoons melted butter , I used earth balance
2 Tablespoons gluten free flour with xanthan gum
1 Tablespoon lemon juice
3 Tablespoons dairy free milk, unsweetened
1 teaspoon vanilla extract
1/4 cup packed light brown sugar
1/2 teaspoon cinnamon
Pinch of salt
DIRECTIONS
Pre heat oven to 375 degrees. Spray an 8×8 baking dish with a gluten free non stick cooking spray.
To make the topping-
In a medium size bowl combine the crumb topping ingredients and mix with a fork until it resembles chunky crumbs, refrigerate while you prepare the apple filling.
Add the peeled and chopped apples to a large bowl. Add the lemon juice, milk, melted butter, vanilla extract, packed brown sugar, ground cinnamon, gluten free flour and salt. Stir until fully combined.
Pour the apple mixture into the greased baking dish and spread into an even layer. Sprinkle crumb topping evenly over the top of the apples. Bake for 30-35 minutes or until golden brown. Remove from oven and cool for 5 minutes before serving.
Enjoy!
Some foods just don’t picture well and these meatballs are one of those foods! The good news is these meatballs have great flavor. You can make larger meatballs for a main course or small to have as an appetizer, these can also be served over buttered noodles or over mashed potatoes. The day we had these we simple ate them as is and they did not last the day in fact they were gone before Robby could even try them. My batch made about 18 medium size meatballs.
INGREDIENTS
FOR THE MEATBALLS
1 Lb. ground beef
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon oregano
1/4 teaspoon thyme
3/4 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
1/4 cup whole milk (I used fare life)
1/2 cup crushed tortilla chips
FOR THE GRAVY
2 Tablespoons butter or dairy free butter
2 Tablespoons flour, I used a gluten free flour
1 Tablespoon Worcestershire sauce
1 1/2 cups beef stock, can use more if you want a thinner gravy
1 Tablespoon minced onion
1/4 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt to taste
Pepper to taste
Parsley to garnish if desired
DIRECTIONS
Pre heat oven to 400 degrees.
Grease 2 baking sheets with non stick spray and set aside.
Combine all of the meatball ingredients in a large bowl and mix until combined.
Form meatball mixture to your desired size. I made them into about 1 1/2 inch balls. Place the meatballs on your prepared baking sheets. Bake in the oven for 15 minutes. Remove from oven and put them in the gravy to finish cooking through if needed.
To make the gravy add the butter into a large skillet. When the butter is melted add the flour and whisk constantly for about 30 seconds. Add in the beef stock and whisk until combined. Add the Worcestershire sauce and all of the seasonings except the parsley.
Allow the gravy to simmer until thickened, just a couple minutes. Add your meatballs and let simmer for another five minutes. Sprinkle with fresh parsley if desired.
Enjoy!
These Strawberry Cobbler Bars come from Ree Drummond the Pioneer Woman. I made these bars on Valentines weekend and let me say they were gone by the end of the weekend! They were absolutely delicious. Jim had one bar warm right out of the oven and a second one not much later. I loved the sweet lime icing on the top it added such a zing of flavor! I’ll be making these again for Easter!
INGREDIENTS
FILLING
3 cups chopped strawberries
1/4 cup granulated sugar
1 Tablespoon cornstarch
1 Lime, zested and juiced
CRUST AND TOP CRUMBLE
2 1/2 cups all purpose flour
2 1/2 sticks salted butter, cubed and chilled
1 cup packed brown sugar
1 Tablespoon baking powder
1/2 cup heavy cream
2 Tablespoons turbinado sugar
ICING
1 1/2 cups powdered sugar
2-3 Tablespoons fresh squeezed lime juice
DIRECTIONS
Pre heat oven to 375 degrees.
Add the strawberries , granulated sugar, cornstarch, lime zest and lime juice to a bowl. Toss to combine and set aside.
For the crust and crumble- in a food processor combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumble is formed. Continue to pulse as you add the cream.
Spray a 9×13 pan with non stick spray. Dump 2/3 of the batter into the bottom of your baking dish and press flat forming the bottom crust. Top the bottom layer with the strawberry mixture, spreading it to make an even layer over the bottom. Sprinkle over the remaining crumb mixture followed by the turbinado sugar.
Bake the bars until the top is golden brown and the strawberry layer is thick and bubbling. 28-30 minutes.
Remove from oven, allow to cool.
For the icing , whisk together the powdered sugar and the lime juice until smooth. Once the cobbler has cooled drizzle the icing over the top.
Enjoy!
Robby LOVED these muffins, he loved them so much he has asked for them two weeks in a row….that’s almost unheard of for Robby. I also tried them and have to agree these muffins are very good even if you don’t have a gluten allergy these are excellent.
Makes 12 muffins
INGREDIENTS
4 large ripe bananas, mashed. 1 1/2 cups
2 large eggs
1/4 cup butter, melted and cooled (I used earth balance, keeping it dairy free)
2 teaspoon vanilla extract
1 2/3 cup all purpose gluten free flour. I used Bob’s red mill 1 for 1
1/2 cup of granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 cup mini chocolate chips, I used good life brand
1/2 cup chopped pecans
1 Tablespoon raw course sugar
DIRECTIONS
Pre heat oven to 350 degrees. Grease or line your muffin tin and set aside.
Mash the bananas in a mixing bowl. Once mashed whisk in the eggs, vanilla and cooled butter until well combined.
In a separate bowl stir together the gluten free flour, baking soda, salt, sugar and cinnamon until combined. Pour the dry mixture into the mixing bowl with the bananas and stir until incorporated. Add the chocolate chips and pecans and combine.
Fill your muffin cups about 3/4 full. Sprinkle the tops of the muffins with the raw course sugar and bake for 22-25 minutes. Remove from oven and cool on a cooling rack. Store in air tight container.
Enjoy!
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