Holiday Recipe

I like to have something sweet and creamy on hand for a quick sweet treat while everyone is eating gluten & corn filled treats. So I've come up with a Cherry Ice Cream recipe.

This has not been frozen yet, so it's very soft in the photo.

 

Cherry Ice Cream

 

1 1/4 cups milk (whole, 2%, soy, rice, almond) I used soy today

14 oz can full fat coconut milk (liquid and solids from the can)

1/2 c-1 c sugar (depending on how sweet you like it)

1/2 c tart or dark cherry juice (usually found in health food section of grocery store)

Pour all ingredients into mixing bowl, whisk together or use mixer until combined.

Taste to see if it's sweet enough, add more sugar if needed.

Then pour into ice cream maker and freeze. As mixture thickens you can add in chopped cherries if you want.

Add a drop of two of red food coloring if you want a festive colored Cherry Ice Cream.

YUM!! This was really good!

Moe



Month 2 of my Pantry Challenge & recipes

Tonight for dinner we had Chicken Stew as I call it. All from the pantry except for the chicken (did not want to have to butcher a hen for dinner....lol. So I let Tyson do the dirty work!)

I sliced up a bunch of celery, carrots, onion and put them in some olive oil and sauteed them.

Dumped those into the crockpot with a 32 oz container of NO SALT GF chicken broth,

cut up the chicken breasts (3 of them) added those to the crockpot,

sprinkled in some cumin (1/2 tsp or so),

1 tsp of poultry seasoning,

1/2 tsp of Kitchen Bouquet,

1/2 tsp of Marjoram.

A can of black beans drained and rinsed 

a large can of green beans (I think around 30 oz or so?) drained and rinsed.

I cooked that on high for an hour and then on low for about 3 hours. But you could put it on low all day and just leave it. I had some brown rice in the fridge leftover so I tossed that in about the last hour. It was a hit!!

Moe's Gluten Free/Dairy Free Chicken Stew

A fine meal like this was not be complete without a wonderful dessert!!

Moe's Gluten Free/Dairy Free Peanut Butter Truffle Brownie

1 box of Gluten Free Hodgson Mill Brownie Mix (use regular brownie mix if you can eat wheat  :)

I used 2 eggs to make the cake like brownies and followed the recipe on the box.

Then to make the peanut butter filling (use Sunbutter if you have allergies to peanut butter)

Filling

1/2 cup Fleischmann's salt free margarine (it's dairy free too!), softened (or use real butter)

3/4 cup creamy peanut butter

2 cups powdered sugar

2 teaspoons Almond/soy or dairy milk (I added a bit more to make it more creamy)

Blend with mixer until creamy. Then I cut the brownie in 1/2 with a knife, layed on the filling and then put the top of the brownie on. It's 1/2 gone already! lol

Moe

Chocolate Peanut Butter Cookie Bars recipe

I found this recipe over on the Tessa the Domestic Diva: Wholesome, Allergy-Friendly Living blog here is a link to the recipe: chocolate peanut butter cookie bars, I plan on making these this weekend

The above photo is from http://tessadomesticdiva.blogspot.com/. check out her site for other gluten free and dairy free recipes. Lots of yummy & kid friendly recipes over there.

Have a great weekend,
Moe