Saturday, March 31, 2012

Bean Dip

I don't know if I am the only one out there, but I just love beans. All kinds of beans. Black, Kidney, Pinto, even garbanzo. I especially love them in dips and soups. I am probably the only one in this house that would be so content to just eat vegetables and beans. That is why I make a lot of different bean dips and soups. While I am busy serving everyone else their large meat dinners, you will find me in the corner, happy as a clam with my beans and veggies. This is definately not my healthiest recipe. It is a great comfort food recipe. Packed with protein and fat, just like I like it!
Gluten Free Bean Dip
adapted from: allrecipes.com
1 (8 ounce) package cream cheese at room temperature. 
1/2 cup sour cream -or- plain greek yogurt
2 cans refried beans
1 TSBP chili powder
1 TBSP cumin
1 tsp salt
1 tsp pepper
1 cup cheddar cheese
Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in chili powder, cumin, salt and pepper. 
Spray a pie pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top cheese.
 
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
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Friday, March 30, 2012

Gluten Free Apple Cinnamon Streusel Muffins

Taylor has been on my back to make some Apple Cinnamon Muffins. I don't know why I drug my feet making them for her. Probably because I don't like having around a ton of sweets. What I really like about these muffins, is that if you keep them in the freezer and pull them out one at a time and heat up in the toaster oven, they make for a great treat with your morning coffee or tea. I tried to healthy them up a bit by using coconut flour. Apples, Cinnamon and Coconut are all good for you. Yes, there is sugar and I would still consider this to be a splurge, but sometimes a splurge is just what you need. These turned out light and fluffy and scrumptious. 


Gluten Free Apple Cinnamon Streusel Muffins
Makes 24 Muffins
1 cup coconut flour
1 tsp xanthan gum

1 cup sugar

¾ cup packed brown sugar

3 teaspoons baking powder
3 teaspoons ground cinnamon
1 cup milk
1 tsp vanilla
1 cup butter, melted
4 eggs
2 cups finely chopped apples (I used honeycrisp)

For Streusel topping:

1/2 cup brown sugar

1/4 cup rice flour
2 teaspoons cinnamon
1 tsp water
¼ cup butter, melted

Preheat oven to 375.

In a large bowl, sift together flours, xanthan gum, sugar, brown sugar, baking powder and cinnamon.
In the bowl of your kitchenaid mixer add milk, vanilla, melted butter, and eggs. 
Slowly add dry ingredients and mix until fully moist. 
Spoon batter into 2 greased or paper-lined muffin pans.
In a small bowl mix together streusel topping ingredients. Sprinkle the top of each muffin generously with streusel topping. 
Bake at 375 for 20-25 minutes or until lightly browned. 
Cool for about 5 minutes before removing from pan.
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Thursday, March 29, 2012

Chocolate Toffee Brownies

Is everybody excited it is Spring? I am. Time for more swimming, surfing and paddle boarding. This is also the toughest time for me and my daughter to get back on board with our diets. Sometimes we both have a sweet tooth that can only be cured with CHOCOLATE! So I try to make something, have some and give the rest away. Sweet tooth cured and no extra temptation lingering around. Today was one of those kinda days.
 I had a package of Gluten Free Authentic Foods Devil's Food Cake mix
I wanted to do something different than just a plain old cake. This is a very quick simple recipe to cure your sweet tooth. If you like chocolate and toffee, today is your day. 
Gluten Free Chocolate Toffee Brownies
1 package Authentic foods gluten free Devils Food cake mix
1 egg
1/4 cup canola oil
1 cup toffee bits
1 cup chocolate chips

Preheat oven to 350 degrees.
Add all of your ingredients except chocolate chips to the bowl of your kitchenaid mixer.
Mix until thoroughly combined. Press into an 8x8 baking dish
Top with chocolate chips
Bake 20 -25 minutes.
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Wednesday, March 28, 2012

Tilapia Parmesan

I have a new really yummy Fish recipe for you. This one is not the low fat kind, but it is so good that I don't care. Quick and easy too! If done correctly the fish just melts in your mouth. I served mine over perfect asparagus which made a good flavor and texture contrast. My son who is a picky eater, and doesn't care for fish much, enjoyed this dish too! 
Tilapia Parmesan 

adapted from all recipes 

1/2 cup Parmesan cheese 
1/4 cup butter, softened 
3 tablespoons mayonnaise 
2 tablespoons fresh lemon juice 
1/4 teaspoon dried basil 
1/4 teaspoon ground black pepper 
1/8 teaspoon onion powder 
1/4 teaspoon garlic salt 
2 pounds tilapia fillets 
Preheat the oven to broil.
Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and garlic salt. Mix well and set aside. 
Arrange fillets in a single layer on the prepared pan. Cover them with the parmesan cheese mixture.
Broil on high for 8 minutes. 


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