Roasted Brussel Sprouts with Parmesan Cheese

SO GOOD.  You gotta try these babies.

Roasted Brussel Sprouts

Ingredients

• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3 tablespoons fresh grated parmesan or romano cheese
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, cheese, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

Garlic Cheesy Roasted Red Potatoes

• Made these tonight for the first time.  (September 22, 2012... a date that shall be honored and commemorated for all time.)
• Sooooooo delish!

• Garlic Cheesy Roasted Red Potatoes
• 2 pounds red potatoes, quartered
• 1/4 cup butter, melted
• 2 teaspoons minced garlic
• 1 teaspoon salt
• 1 lemon, juiced
• 2-3 tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 375 degrees
2. Place potatoes in a 13 x 9 baking dish.
3. In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
4. Bake until tender, golden brown and you can't wait anymore to eat them (40-50 minutes).

Gluten Free Scones (Made with GF Bisquick)

Yum!  Tastes like gluten-filled scones.  :-)  

GLUTEN FREE SCONES

2 cups Gluten Free Bisquick
1/3 cup brown sugar
1 1/2 teaspoons baking powder


6 Tbsp cold butter

Preheat oven to 375 degrees.  Mix first three ingredients.  Grate cold butter with a cheese grater.  Stir the grated butter into the Bisquick.  (Looks like flour-coated grated butter.) 

Add:

3/4 cup milk (or cream if you are feeling decadent)
1 egg

Stir until the mixture starts to hold together, then gently knead the dough a few times with your hands. If the dough seems dry and won't hold together easily, add a teeny bit more milk/cream and knead it in.

Shape into scone shapes on baking sheet. (I just did little rectangles).  Top with fresh fruit (push the fruit into the scone a little bit so it "stays" there.  I used fresh peaches. (Amazing).  Would be great with blueberries, raspberries, etc.  My daughter used chocolate chips. (She takes every opportunity to add chocolate chips.)  Bake for 10-18 minutes, or until firm and lightly golden brown. (Keep your eye on them.)  Serve immediately.  Mmmmmmmm Mmmmmm MMMMMmmmm!

Gluten Free Donut Holes (made with GF Bisquick)

Gluten Free Donut Holes

Ingredients:

• Vegetable oil
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1 1/4 cups Bisquick® Gluten Free mix
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter, melted
• 1/3 cup buttermilk
• 1 egg, beaten

Preparation Instructions:

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. In shallow bowl, mix granulated sugar and cinnamon; set aside.
2. In medium bowl, mix remaining ingredients until smooth. Shape dough into 1 1/4-inch balls. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in cinnamon-sugar, or leave plain and eat with jam or lemon curd.  YUM.

Gluten Free Chocolate Crinkle Cookies

        

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 1/2 cups Bisquick® Gluten Free mix

1/2 cup powdered sugar

In large bowl, mix oil, chocolate, sugar and vanilla. Stir in eggs, one at a time. Stir in Bisquick mix until dough forms. Cover; refrigerate at least 3 hours.

Heat oven to 350°F. Grease cookie sheets with butter or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Gluten Free Peanut Butter Kisses!

 Gluten Free Peanut Butter Kisses!

 3/4 cup granulated sugar

 1/2 cup packed brown sugar

            1/2

cup peanut butter

            1/2

cup butter, softened

            1 egg

            1 1/2

cups Bisquick® Gluten Free mix

            48

Hershey's® Kisses® Brand milk chocolates, unwrapped

In large bowl, mix 1/2 cup of the granulated sugar, the brown sugar, peanut butter, shortening, butter and egg. Stir in Bisquick mix. Cover; refrigerate 1 hour or until firm.

Heat oven to 350°F. In small bowl, place remaining 1/4 cup granulated sugar. Shape dough into 1-inch balls; roll in granulated sugar. On ungreased cookie sheets, place balls 2 inches apart.

Bake 8 to 10 minutes or until light golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks.

Gluten Free Muffins using Bisquick (Gluten Free)

I found this lovely recipe on another site and want to try it:

Basic Muffin Recipe

2c. GF Bisquick
1/3 c. butter ( cut into bisquick)

then add...
3 small eggs
1/2 c sugar
1c. milk
1 T veg. oil

And then add 1 cup blueberries or 2/3 c chocolate chips or 1 1/2 teaspoon lemon extract and 1 tablespoon poppy seeds. Whatever you like.
Mix and bake at 400 degrees for 20 -30 minutes .

Sounds good to me!

Gluten Free Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting

•                    Betty Crocker should totally put me on the payroll...
  
  You see, their gluten free yellow cake mix is so ridiculous (good) that I can't stop making stuff with it.  Hence, I give you:
  
  Gluten Free Pumpkin Chocolate Chip Cupcakes
  
  
  1 box Betty Crocker Gluten Free Yellow Cake Mix
• 1 cup Canned Pumpkin, (please note that this is one cup, not one can. also, it is pumpkin puree, not pumpkin pie filling)
• 1 tablespoon Pumpkin Pie Spice, or you can use cinnamon
• 3 large Eggs
• 1 stick (1/2 cup) Melted Butter, you can also use some kind of vegetable oil 
• 1 teaspoon Vanilla
  
  
  Place all the ingredients in a bowl, mix with a hand mixer for about 2 minutes, stir in either:
  chocolate chips  or
  nuts (pecans, walnuts) to the tune of about 1 or 1.5 cups.
  
  Scoop batter into 12-18 cupcake liners (placed in muffin tins)
  
  
  Bake at 350 degrees until done 
  
  
  Cool  (until cool)  ;-)
  
  
  Top them with cream cheese frosting:
  
  
  
  

  • (This here is the recipe for cream cheese frosting)

  • Ingredients:

  • 4 ounces unsalted butter, (softened)
  • 4 ounces cream cheese, (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

  Directions:

  In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract

  Frost them.

  
  

  Eat them.

  
  

  Share them.  :-)

  
  

  

  
  
  
  
  
  

Gluten-Free Lemon Cupcakes with Lemon Curd Filling

I created a new kind of yummy goodness this evening.  They are gluten-free, with the help of Betty Crocker's new (to me) yellow cake mix, and they are delicioso!  Here's the recipe for the amazing Gluten Free Lemon Cupcakes with Lemon Curd Filling:

1 box Gluten Free Betty Crocker Yellow cake mix
2/3 cup fresh squeezed lemon juice
zest from one organic lemon
1/2 cup softened butter
3 eggs
2 tsp. vanilla

You just mix all of this together, first on low, then on med-high for a couple of minutes, fill 12 cupcake liners and bake at 350 until done (around 20-ish minutes).  Cool and then take out a bit in the middle (I just used a little paring knife) and fill with lemon curd (YUM!) and then frost with a nice buttercream frosting.  I used this one from Sprinkles... yes, THEE famous Sprinkles as seen on Cupcake Wars!  I made a half recipe because we don't like our cupcakes loaded with frosting.
Sprinkles Vanilla Buttercream Link

Here are some cupcakes with the filling but without the frosting.
(Mine looked like these... I promise... but I didn't take this picture.  Just found it on the internet afterwards.  Who really takes pictures while they are in the middle of the process of creating a confection masterpiece?)

Here's one of the great things about the Betty Crocker Gluten Free mixes.  The Ingredients!!!  Here are the ingredients in the yellow cake mix:  Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Here's what they look like with the frosting.  So tart and tasty. 

Don't you just love that you can pronounce every last one of them and there are no funky things like in the regular commercial cake mixes?

I'm excited to try some variations I've seen online for carrot cake, banana cupcakes, sugar cookies and oh oh oh so much more.