Sugar-Free Pumpkin Spice Chocolate Bread

Ingredients:
1 C Organic Pumpkin Puree
1/2 C Organic Coconut flour
5 Free-Range Eggs
1/4 C Melted Organic Coconut Oil
1 T Pumpkin Pie Spice
1/3 C Coconut Cream (from a can, mix contents together before measuring)
1 t Vanilla Extract
1 t Baking Powder
1/4 t Organic Stevia (where stevia is the only ingredient, not a blend)
1/2 C Sugar-Free 100% Cacao Baking Dark Chocolate Chips
Pinch of Sea Salt

Directions:

Preheat oven to 400 degrees.

In a large bowl, mix together all ingredients.

Spoon into greased (with coconut oil) 8x8 pan. Bake for 25 minutes or until set.

Enjoy warm, room temperature or chilled! Would be good with vegan butter melted on top or some kind of whipped topping.

Homemade Hot Cocoa Mix

Ingredients:

2 C Non-Fat Milk Powder
1 C Granulated White Sugar
1/2 C Unsweetened Cocoa Powder
1/4 t Salt

Directions:

Whisk all ingredients together and store in an air-tight container.

When ready to enjoy, stir 1/4 C mix into 1 C of boiling water.

Slow-Cooker Pumpkin Pie Steel Cut Oatmeal

Ingredients:

1 C Gluten-Free Steel Cut Oats
2 1/2 C Water
1 1/2 C Whole Milk
1 C Pumpkin (canned or cooked)
3 T Maple Syrup
1 t Vanilla Extract
1 t Pumpkin Pie Spice
1/2 t Ground Cinnamon
1/4 t Salt
1/2 C Raisins (optional)
1/2 C Pecans or Walnuts (optional)

Directions:

Combine all ingredients in slow-cooker and cook on low for about 7 hours.

Serve topped with milk or cream!

Yield: 4-6 Servings

* Adapted from https://www.eatingbirdfood.com/slow-cooker-pumpkin-pie-oatmeal/#tasty-recipes-34153

Holiday Cheese Ball

Ingredients:

16 oz Cream Cheese (do not use reduced fat), room temperature

10 oz Crushed Pineapple, drained

3 T Chopped Green Onions

1 1/2 C Chopped Pecans, divided

1/2 C Finely Diced Green Pepper

1 T Lawry's Seasoned Salt

Directions:

Mix together cream cheese, crushed pineapple, green onions, 3/4 C pecans, green pepper and seasoned salt. 

Form into a ball. 

Refrigerate for 1 hour. 

Roll in remaining 3/4 C pecans. 

Serve with crackers using a cheese knife!

Note: If any ingredients seem particularly moist, dab with paper towel before mixing in. 

* Adapted from my aunt Karen's recipe

Norwegian Spice Cookies

Ingredients:

3 C All-Purpose Flour
2 t Ground Cinnamon
2 t Ground Ginger
1 t Ground Cloves
1/2 t Ground Nutmeg
1/2 t Ground Cardamom
3/4 t Sea Salt
1 C Butter, room temperature
1 1/2 C Sugar
2 Large Eggs
1 t Vanilla Extract
1 Egg White (optional)
1 T Water (optional)

Directions:

In a large bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, cardamom and salt. Set aside.

In a large mixing bowl, cream together butter and sugar.

Add eggs, one at a time mixing in between, and add vanilla and mix several minutes until slightly fluffy. 

Mix dry ingredients into wet ingredients.

For cut-out Cookies: Cover and refrigerate dough for one hour before rolling out and cutting with cookie cutters.

For softer, round cookies: Skip refrigeration step. Roll into 1-inch balls.

For either shape, preheat oven to 350 degrees F. Place dough shapes or balls on parchment-lined cookie sheets. If desired, mix egg white and water to create egg wash and brush on tops of cookies. Bake 10-12 minutes or until slightly golden. Remove to cooling rack.

Serve with coffee or black tea.

* Adapted from http://www.geniuskitchen.com/recipe/norwegian-spice-cookies

Simple and Delicious Prime Rib Roast

Ingredients:

Prime Rib, bone-in and tied with butcher's twine

Olive Oil

1 T Dried Thyme

1 T Dried Rosemary

1 T Black Pepper

1 T Onion Powder

1 T Garlic Powder

3 T Kosher Salt

Directions:

If frozen, thaw prime rib overnight in refrigerator. 

Set out meat four hours prior to cooking. 

In a small bowl, combine thyme, rosemary, pepper, onion powder, garlic powder and kosher salt. 

Place meat in a roasting pan on top of a rack, bones on the bottom. 

Cut 1/2-inch deep slits across top of meat about 2 inches apart. 

Rub entire surface and sides with olive oil. 

Rub and press seasoning mixture all over meat including inside slits. Reserve extra for next time. 

Let meat rest while preheating oven to 500 degrees F. 

For every pound of prime rib, cook 5 minutes at 500 degrees then (on next to lowest oven rack and without ever opening oven door) turn off heat and keep oven door shut for 2 hours. 

Remove from oven and use a meat thermometer to ensure meat has reached desired temperature. 

Allow to rest for ten minutes before slicing and serving. 

* Adapted from https://foodieandwine.com/melt-in-your-mouth-prime-rib-recipe/

Dark Chocolate Dipped Candied Orange Peels

Ingredients:

3-4 Organic Navel Oranges

2 C Water

2 C Sugar, divided

8 oz Dark Chocolate

Directions:

Cut the top and bottom off each orange. Cut the remaining peels in 4 vertical pieces per orange. Remove peels from oranges and slice into 1/4-inch wide strips. 

Bring a medium pot of water to a boil. 

Reduce heat to medium and cook orange peels in boiling water for 15 minutes. Drain water and rinse peels. 

Bring the 2 C of water and 1 C of sugar to a boil over medium heat. 

Add peels and reduce heat to medium-low. Simmer 45 minutes or until peels are tender. 

Drain peels well (liquid may be saved to use as orange flavored syrup) and toss in remaining 1 C of sugar. 

Place peels on a cooling rack and allow to dry for 24-48 hours. 

Once dried, melt dark chocolate by using a microwave safe bowl and putting dark chocolate in microwave at 50% power for one minute and stirring and repeating until melted and creamy. 

Dip or spoon melted chocolate onto orange peels. Place on cookie sheet covered in parchment paper. Refrigerate until chocolate is solid. 

* Adapted from http://www.closetcooking.com/2011/02/candied-orange-peel.html

Gluten Free Loaded Green Bean Casserole

Ingredients:

6 14 1/2 oz Cans Cut Green Beans, drained

1 lb Bacon, cooked to crispy and crumbled

16 oz Gluten Free Cream of Mushroom Condensed Soup

3 1/2 C Shredded Sharp Cheddar Cheese, divided

1 t Black Pepper

2 C Gluten Free French Onions

Directions:

Preheat oven to 350 degrees. 

Grease a 9x13-inch casserole dish. 

In a very large bowl, gently mix green beans, bacon, mushroom soup, half of the cheese and black pepper. 

Spoon into prepared dish. Cover with remaining cheese. Top with French onions. 

Bake, uncovered, for 40-50 minutes or until the top is golden and green bean mixture is bubbling. 

* Adapted from https://buythiscookthat.com/green-bean-casserole/

Gluten Free Cranberry Orange Bread with Grand Marnier Glaze

Ingredients:

1 1/2 C Butter, softened

1 1/2 C Sugar

4 Eggs

1 C Orange Juice

1 C Sour Cream

2 T Freshly Grated Orange Zest

2 t Vanilla Extract

4 C Pamela's Gluten-Free Bread Mix (or other GF flour mix)

1 T Baking Powder

1/2 t Salt

1 1/2 C Dried Cranberries

2 C Powdered Sugar

7-8 T Grand Marnier (or other orange liqueur)

Directions:

Preheat oven to 325 degrees. Grease or butter two standard-size loaf pans. 

In a large mixing bowl, cream together butter and sugar on medium speed until pale and fluffy, about three minutes. Add eggs one at a time, mixing well after each addition. 

Add orange juice, sour cream, orange zest and vanilla. Mix until blended.

In a separate mixing bowl, whisk together flour, baking powder and salt. 

Add flour mixture and cranberries to wet ingredients and mix until just combined. 

Pour batter into loaf pans. Bake for about 90 minutes or until tester inserted in center comes out clean. 

Meanwhile, in a small bowl, whisk together powdered sugar and 7 tablespoons of Grand Marnier. Glaze should have consistency of thick maple syrup. If too thick, thin with an additional tablespoon of liqueur. 

Let loaves cool for 10 minutes in the pans before removing to a cooling rack set over a baking sheet pan. 

Poke holes in top of bread with a thin, long skewer. Drizzle with Grand Marnier glaze so that it coats the top of the loaves and runs down into the holes and down the sides. 

Let loaves cool completely before cutting and serving or freezing. 

Yield: 2 Large loaves

* Adapted from http://heartnsoulcooking.blogspot.com/2009/11/orange-cranberry-bread-with.html

Gluten Free Norwegian Christmas Bread (Julekake)

Ingredients:

3 1/2 C Pamela's Gluten-Free Bread Mix

1 T Active Yeast

1/2 C Sugar

1 t Ground Cardamom

2 Large Eggs, room temperature

1/3 C Light Tasting Olive Oil

Warm Water (about 110 degrees)

1/2 C Raisins

1/2 C Mixed Candied Fruit

Directions:

Grease two standard-size loaf pans. 

In a large mixing bowl in a stand mixer, add flour, yeast, sugar and cardamom. 

In a 2 cup measuring cup measure oil. Crack in eggs. Fill rest of measuring cup with warm water for a total of 2 cups of liquid. Add 2 T additional water. 

Pour wet ingredients into dry and mix on medium/high speed for about three minutes. 

Add raisins and dried fruit and mix on low just until distributed. 

Pour into prepared loaf pans. All dough to rest for 60-90 minutes. 

Preheat oven to 350 degrees. Bake for 25-35 minutes. Remove from oven. 

Let sit for 10 minutes before removing from pan onto cooling rack. 

Slice and enjoy with a generous amount of butter!

Yield: 2 Small Loaves

Homemade Hot Cocoa

Ingredients:

1/2 C Sugar

1/3 C Unsweetened Cocoa Powder

1/8 t Ground Cinnamon

Pinch Salt

1/3 C Boiling Water

3 C Whole Milk

1 C Half-and-half

3/4 t Vanilla Extract

Whipped Cream or Marshmallows, optional

Directions:

In a large saucepan, whisk together sugar, cocoa, cinnamon and salt. 

Stir in boiling water. Whisk until sugar is dissolved. 

Bring to a simmer over medium-high heat, stirring constantly for about two minutes. 

Stir in milk and half. Cook and stir until just hot. 

Remove from heat and stir in vanilla extract. 

Serve topped with whipped cream or marshmallows!

Yield: 3 Servings

* Adapted from http://allrecipes.com/recipe/234015/homestyle-hot-cocoa/

Cranberry, Raspberry and Lemony Cream Cheese Gelatin Mold

Ingredients:

2 3oz Packages Raspberry-flavored gelatin

2 3oz Packages Lemon-flavored gelatin

2 8oz Packages Cream cheese, softened

1 14oz Can Whole Berry Cranberry sauce

2 C Water, divided

1/2 C Half-and-half

Directions:

Place mold in freezer. 

In a medium saucepan, combine 1 1/2 C water and cranberry sauce. 

Bring to a boil, stirring frequently. 

Add both packages of raspberry gelatin and continue stirring until completely dissolved. 

Remove mold from freezer and carefully pour raspberry mixture into the bottom of the mold. 

Return to freezer for 30-40 minutes or until gelatin has set enough for you to press gently and leave a slight fingerprint. 

Remove to refrigerator. 

In a medium saucepan, combine 1/2 C water, softened cream cheese and half-and-half. Bring to a simmer and stir continuously until cheese has completely dissolved.

Bring to a low bowl and add both packages of lemon gelatin. Stir until completely dissolved. 

Remove from heat and allow to cool for about 8-10'minutes, stirring occasionally. 

Remove raspberry mixture from refrigerator. Ladle lemon mixture on top of raspberry mixture one scoop at a time until done. 

Place back in refrigerator overnight. 

When ready to serve, fill sink with warm water and place mold into water (being careful not to get any water inside the mold) for 8 seconds. 

Remove from water and jiggle gently to see if mold has loosened. If necessary, place back into warm water for a few more seconds. 

Place serving dish on top of mold and carefully invert to remove the gelatin. 

Serve garnished with thinly sliced lemons or oranges if desired!

* Adapted from http://themccallumsshamrockpatch.com/2014/11/11/cranberry-jell-o-mold/

Garlic and Herb Prime Rib Roast

Ingredients:

6-8 Pound Beef Rib Roast

8 Garlic Cloves, minced

2 T Fresh Thyme (or 2 t Ground Thyme)

2 T Minced Fresh Rosemary (or 2 t Dried Rosemary)

1 T Salt

1/2 T Ground Black Pepper

Olive Oil

Directions:

Place roast fat-side-up in roasting pan. 

Trim fat if needed. 

Cut five 1/2-inch deep slits in top of roast. 

In a small bowl, combine garlic, thyme, rosemary, salt and pepper. Add enough olive oil to make a paste. 

Rub paste all over the top of the roast and press down into slits. Allow to rest for 1 hour. 

Preheat oven to 450 degrees. 

Bake for 20 minutes then reduce temperature to 350 degrees. 

Cook until internal temperature reaches 135-140 degrees, about 70-90 minutes. Cover with foil if roast begins to get too brown. 

Remove from oven and let rest, covered loosely by foil, for 15-20 minutes before slicing and serving. 

* Adapted from http://www.williams-sonoma.com/recipe/garlic-herb-standing-rib-roast.html

Gluten Free Cranberry Apple Crumb Pie

Ingredients:

Gluten-Free Pie Crust

Pie Filling:

6 C Gala Apples, peeled, cored and sliced (about 4 large apples)

3 T Pamela's Gluten-Free Bread Mix

3/4 C Sugar

2 t Cinnamon

1 C Fresh or frozen cranberries

Pie Topping:

1/4 C Gluten-Free Rolled oats

1/2 C Sugar

1/4 C Pamela's Gluten-Free Bread Mix

1/8 t Salt

1/2 t Cinnamon

1/4 C Cold unsalted butter, cubed

Directions:

Preheat oven to 350 degrees. 

In a large bowl, combine apples, bread mix, sugar, and cinnamon. Mix in cranberries. 

Scoop into prepared pie dish. 

In a medium bowl, combine oats, sugar, bread mix, salt, and cinnamon. Cut in butter until mixture is crumbly. Spoon evenly over pie. 

Cover edges of crust with aluminum foil to prevent burning and bake 70-80 minutes until filling is bubbly and topping is done. 

Remove from oven. Allow to cool and serve with vanilla ice cream or frozen yogurt. 

Yield: 8 Servings

* Adapted from http://www.bakedbyrachel.com/apple-cranberry-crumb-pie/

Sparkling Sugared Cranberries

Ingredients:

2 C Fresh cranberries, rinsed

2 C Water

2 C Granulated sugar, plus more for coating

Turbinado sugar

Directions:

Place the cranberries in a medium glass bowl. Set aside. 

In a medium saucepan, bring water and granulated sugar to a simmer. Remove from heat and let syrup cool for a couple minutes (if the water is too hot the cranberries will burst). Pour over cranberries. 

Cover and refrigerate overnight. 

Drain but don't rinse cranberries. Toss with turbinado sugar until well coated. Spread out on cookie sheet lined with parchment paper and sprinkle with granulated sugar. 

Allow to dry for a few hours. 

Do a second sprinkling of granulated sugar. Let dry another hour. 

Store at room temperature for up to 3 days. 

Yield: 2 cups. 

* Adapted from http://www.acupofmascarpone.com/2012/11/sparkling-sugar-cranberries.html

Pumpkin Pie

Ingredients:

3/4 C Sugar

1/2 t Salt

1 t Ground Cinnamon

1/2 t Ground Ginger

1/4 t Ground Cloves

2 Large eggs

1 15 oz Can Pumpkin

1 12 oz Can Evaporated milk

1 Unbaked 9-inch Deep dish pie shell

Optional:

Walnut Crunch Topping

4 T Butter

1 C Chopped walnuts

3/4 C Packed Brown sugar

Whipped cream

Directions:

Preheat oven to 425 degrees. 

In a small bowl, mix sugar, salt, cinnamon, ginger, and cloves.

In a large bowl, beat eggs. Stir in pumpkin and sugar-spice mixture. 

Gradually stir in evaporated milk

Pour into pie shell. 

Bake for 15 minutes. Reduce temperature to 350 degrees and bake for 40-50 minutes or until knife comes out clean. 

Cool on wire rack for two hours. 

For Walnut Crunch Topping: 

In a small  saucepan over low heat, melt butter. Stir in walnuts and brown sugar until well-mixed. 

When pie is cool, spoon topping evenly over pie. Broil about 5-7 inches from source of heat for about three minutes or until topping is golden and sugar is dissolved.

Cool pie again on wire rack

If desired, top with whipped cream. 

* Adapted from Libby's Canned Pumpkin Pie recipe

Cranberry-Glazed Sweet Potatoes

Ingredients:

1 3/4 C - 2 C Cranberries, thawed if frozen (8 oz)
2 T Water
1 C Brown sugar
3/4 t Grated orange peel
3 15 oz Cans Whole sweet potatoes, drained
2 T Butter

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, stir cranberries, water, sugar and orange peel over medium heat until sugar dissolves.

Bring to a boil; boil 5 minutes or until berries begin to pop.

Remove from heat.

Arrange potatoes in greased 1 1/2 - 2 quart baking dish.

Pour cranberry mixture over top of potatoes and dot with butter.

Bake for 30 minutes or until glazed and bubbly.

Yield: 8-9 servings.

* From my mom's recipe box

Cranberry Apple Pumpkin Bundt Cake with Maple Glaze

Ingredients:

Cake:

1 1/2 C Peeled and diced Granny Smith Apples
2 T Butter, melted
1/2 C Finely chopped sweetened dried cranberries
1/2 C Firmly packed brown sugar
3 T Flour
2 C Sugar
1 C Butter, softened
4 Large eggs
15 oz Canned pumpkin
1 T Vanilla extract
3 C Flour
2 t Baking powder
2 t Pumpkin pie spice
1/2 t Baking soda

Glaze:

1/2 C Pure maple syrup
2 T Butter
1 T Milk
1 t Vanilla extract
1 C Powdered sugar

Directions:

Preheat oven to 325 degrees.

Grease and flour 10-inch bundt pan.

In a small bowl, toss diced apples with melted butter to coat. Add cranberries, brown sugar, and 3T flour.Toss until well-blended. Set aside.

In a large mixing bowl, beat granulated sugar and 1 C butter at medium speed until light and fluffy. Add eggs one at a time beating just until blended after each one. Add pumpkin and vanilla. Beat just until blended.

In a large bowl, combine 3 C flour, baking powder, pumpkin pie spice, and baking soda.

Gradually add flour mixture to mixing bowl beating until just blended after each addition.

Spoon half of batter into bundt pan. Spoon apple mixture over batter leaving 1/2-inch border around outer edge. Spoon in remaining batter on top of apple mixture.

Bake 70-80 minutes or until a long cake tester comes out clean.

Remove from oven and cool on wire rack for 15 minutes.

Remove from pan to wire rack and cool an additional 2 hours until completely cool.

When cake is cool proceed to making glaze.

In a small saucepan, bring maple syrup, butter, and milk to a boil over medium-high heat, stirring constantly. Boil for 2 minutes, stirring constantly.

Remove from heat. Whisk in vanilla.

Gradually whisk in powdered sugar until smooth. Stir gently for 3-5 minutes until mixture begins to thicken and cool slightly.

Immediately pour glaze onto cake.

* Adapted from http://homeiswheretheboatis.net/2012/11/18/cranberry-apple-pumpkin-bundt-cake/

Old-Fashioned Gingerbread

Ingredients:

1/2 C Sugar

1/2 C Butter, softened

1 Large Egg

1 C Molasses

2 1/2 C All-Purpose Flour

1 1/2 t Baking Soda

1 t Ground Cinnamon

1 t Ground Ginger

1/2 t Ground Cloves

1/2 t Salt

1 C Hot Water

Directions:

Preheat oven to 350 degrees. Grease and flour a 9-inch square pan.

In a large mixing bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

Mix in the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend thoroughly. Stir in the hot (boiling) water until fully mixed. Pour into the prepared pan.

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Yield: 9 Generous Servings

* Adapted from http://allrecipes.com/recipe/favorite-old-fashioned-gingerbread/detail.aspx

Cranberry Punch

Ingredients:

4 C Cranberry juice

1 1/2 C Sugar

4 C Pineapple juice

1 T Almond extract

2 qt Ginger Ale

Directions:

Combine first four ingredients and stir until sugar is completely dissolved. Chill. 

Add Ginger Ale just before serving. Add ice to keep cold. 

Optional: Add orange slices and fresh cranberries!

 

* Adapted from http://drinkedin.net/cocktail-reviews/141800-cranberry-punch-recipe.html