Gluten-Free Recipes

Gluten-Free Recipes

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Craft supplies, art supplies, scrapbooking supplies and sewing supplies at discount prices — CutRateCrafts.com

Sarah's Deals

Sarah's Deals: "Homemade Egg Noodles
**I was so excited to eat these, that I forgot the 'after' shot! Sorry :)

3 Eggs
1/4 cup Milk
1 teaspoon Salt
approx 2 cups Flour (add until rollable dough)

Mix all together, it is a VERY sticky dough. Use lots of flour to roll out to about 1/4' thick. I like to use a pizza cutter to make the noodles.

Boil 2 15oz cans of stock on the stove (I prefer chicken). Drop noodles into stock several at a time. When they are done, they float. Take them out, do the next few, then enjoy when done! We do end up seasoning ours with a bit more salt or Nature Seasoning as well."

BEST EVER CARAMEL CORN

BEST EVER CARAMEL CORN


from: Marlo Letterle

CARAMEL CORN:
1/2 cup popcorn kernels or about 10 cups popped corn
1 1/2 cups granualted white sugar
1/2 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons butter
2 teaspoons kosher salt
2 teaspoons baking soda
read more ......
BEST EVER CARAMEL CORN
Website: http://www.joyofbaking.com/candy/CaramelCorn.html

yummy Chili

Gary's 10 Minute Chili

Gary's 10 Minute Chili

| Add Comment

Debbie Turner on Sep, 03, 2010 at 4:54 PM

2 cans (15.5 ounces) dark red kidney beans, undrained
1 can (14.5 ounces) tomatoes, crushed, diced or chopped, undrained
8 ounces can tomato sauce
6 ounces can tomato paste
1 large onion, medium dice
1 pound ground beef
2 cloves garlic, chopped
1 1/2 tablespoons brown sugar
1 teaspoon white sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon cumin powder
6 ounces water (more for thinner or less for thicker)

Instructions
Brown crumbled ground beef, and onion (adding garlic last so as not to burn).
Add the rest of the ingredients, stirring as you put them in. Simmer for 5-10 minutes.

Ballpark Caramel Corn

| 1 Comments

Debbie Turner on Sep, 03, 2010 at 4:54 PM

5 quarts popped corn

2 cups granulated sugar
1/4 cup white corn syrup
2 tablespoons vinegar
2 tablespoons water
1 teaspoon baking soda
1 cup peanuts, whole or chopped
Instructions
Warm popped corn in slow oven.
Meanwhile heat the sugar over low heat, allowing it to brown but not scorch.
Add syrup, vinegar and water and salt to it. Stir only until sugar is dissolved.
Boil mixture until it forms a hard ball when it is dropped in cold water.
Remove from heat and add soda and peanuts, stirring well. Pour immediately over warm popped corn.
Stir well until all kernels are coated. Allow to cool, stirring occasionally to break up large chunks.

The Resourceful Cook, meal plans, recipes and shopping lists

The Resourceful Cook, meal plans, recipes and shopping lists

Bisquick Recipes | Country Cooking Recipes

Bisquick Recipes | Country Cooking Recipes

Cooks.com - Recipe - Breakfast Calzones

Cooks.com - Recipe - Breakfast Calzones

Microwave Marshmallow Fudge Recipe

A batch of this smooth fudge can be made in minutes, so
it’s perfect for a bake sale when time is short. But
it’s so easy, you can fix it anytime you're craving a
sweet treat. Use different flavors of frosting and chips for
variety.—Sue Ross, Casa Grande, Arizona


81 Servings
Prep: 15 min. + chilling

Ingredients
1 teaspoon butter
1 can (16 ounces) chocolate frosting
2 cups (12 ounces) semisweet chocolate chips
1/2 cup chopped walnuts
1/2 cup miniature marshmallows
Directions
Line a 9-in. square pan with foil and grease the foil with
butter; set aside. In a microwave, melt frosting and chocolate
chips; stir until smooth. Stir in walnuts; cool for 10 minutes.
Stir in marshmallows. Transfer to prepared pan. Cover and
refrigerate until firm.
Using foil, lift fudge out of pan. Discard foil; cut into 1-in.
squares. Store in an airtight container in the refrigerator.
Yield: about 2 pounds.

Nutrition Facts: 1 piece equals 51 calories, 3 g fat (1 g
saturated fat), trace cholesterol, 17 mg sodium, 6 g
carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2
starch, 1/2 fat.
Microwave Marshmallow Fudge published in The Taste of Home
Cookbook
This recipe was posted in Simple & Delicious Nov./Dec. 2009 issue

things want to try....yummy

Amish Country Casserolle

1 pound beef chunks or ground beef
1 chopped onion
1 can tomato soup
1 pound egg noodles
1 can cream of mushroom soup
1 tablespoon olive oil

Saute chopped onion in olive oil. add beef. Cook well. Add can of tomato soup, undiluted. Cook egg noodles according to directions on package. Drain well. Add can of cream of mushroom soup, undiluted. Grease casserolle dish. Place 1/2 of beef mixture in bottom of casserolle. add 1/2 of noodle mixture. Put rest of beef on noodles. Add remaining noodles. If desrired, sprinkle paprika lightly on top of noodles. Bake in 375 degree oven for 20-25 minutes or until bubbly.

  HOMEMADE VELVEETA
  1 1/2lb grated cheddar
  1 1/2c very hot water
  1/2cup plus 1T instant dry milk
  1/2 envelope unflavored gelatin (1 1/2t)
  In blender, put 1/2 of the water and 3T of the milk, 1/2t of the gelatin, and whip until gelatin is desolved. Quickly add to the hot mixture 1/2lb of the cheddar. Whip till blended. Pour into a 8x4x2 1/2" loaf pan that has been lined with plastic wrap. Repeat this twice, till all ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Yield 2lbs.

 
 

5 Marinades for Grilled Vegetables | Care2 Healthy & Green Living

5 Marinades for Grilled Vegetables | Care2 Healthy & Green Living: "Spicy Orange & Cilantro
2 tablespoons olive oil
1 tablespoon orange juice
1 tablespoon orange marmalade
1 tablespoon chopped fresh cilantro
1 teaspoon red pepper flakes

Asian
2 tablespoons light soy sauce
2 tablespoons seasoned rice wine vinegar
2 teaspoons minced fres"

Spaghetti salad recipe

Spaghetti salad recipe

yummy it sounds

NanCooks: Baked Donuts?

NanCooks: Baked Donuts?

apple butter,,,,,

Take equal parts of sweet cider, boiled-down one-half, and fine juicy apples, pared and quartered--2 gallons or the boiled-down cider and 2 gallons of the prepared fruit. Put the cider in a large kettle (never use brass or bell-metal) and boil down, then add the fruit, boil for two hours. When the fruit begins to settle arrange to have it cook more slowly, stirring gently until done. A large wooden spoon or a paddle made for the purpose must be used. Cook until it is a smooth brown pulp, like a thin marmalade; one-half hour before removing from the fire, add 8 heaping tablespoonfuls of ground cinnamon and 1 tablespoonful of allspice. (If the spice is boiled in from the first it will lost its flavor.) Four pints of brown sugar to the above amount of fruit. Some cooks prefer to omit the sugar. When cold put in large stone jars closely covered. If sufficiently boiled it will keep a year or more. This quantity may be doubled or quadrupled at pleasure. Two or three quarts more of apple may be added to first two gallons, if the cider will admit of it.
 found here