Monday, October 24, 2016

Krispie Treat Pie

Well my husband is usually the Rice Krispie Treat maker in our house....and he did do one of these Krispie Treat Pies last year and I had forgotten about it until I needed to make a Birthday treat for a Gluten free friend and this came to mind!....So I got out my spring form pan and went to work (if you don't have a spring form pan, I am sure a cake pan would work)...I made the center of this orange to look like a pumpkin pie, but you could do other colors for different Holiday's like green for Christmas or pink for Easter...Have some fun with it even add some sprinkles if you like...Sometimes they even have flavored Marshmallows...that could be interesting!....You can even add whipped cream to these servings!....Here is what I did...Enjoy!!
I made 2 batches of Rice Krispie Treats according to cereal box directions
Make the first one plain then add to a non stick sprayed spring form pan
and push to the edge with a spatula that you have sprayed also (and your fingers) to form your "crust"
To one of the batches add the food coloring of your choice to the melted marshmallow and then add the cereal
Add the orange batch to the center of pan and press it in evenly
Let it set then remove the spring form and you will have your Pie!
Slice into wedges...You can even top with whip cream!

Wednesday, October 5, 2016

Parmesan Herb Salmon with Cucumber Dill Sauce

 If you are looking for an easy dish that is sure to impress for your Holiday entertaining, look no further.....What I love about this Salmon dish is that it is very easy to prepare and it can be made a day prior to when you are entertaining, which I love doing and if you need more than one for a large crowd you can make 2 at a time.....Having people to your home is enough work in itself, so when I am entertaining, anything I can do to prepare the food and set up a day or two in advance is a real help.....Lets face it its nice to be able to enjoy your own party, that is why I like to have either a big buffet or a strolling dinner letting the guest's help themselves....That goes for the drinks also. I like to have a big vessel with ice and fill it with Wines, Prosecco, mixers and even bottled water for easy access. Also having self serve stations for wine, salads and desserts can also be beneficial!..... I served this with prosciutto wrapped asparagus which I will show you how to prepare along with this fabulous Salmon recipe and the cucumber dill sauce which is a nice companion for the salmon!.......Here is what I did.....Enjoy!

1 whole skinless Salmon
1/4 Cup Grated Parmesan Cheese
2 Tablespoons dehydrated or dry Parsley
1/2 teaspoon Salt
1/4 teaspoon Pepper
4 to 5 sprigs of Fresh Dill
1 whole English Cucumber (peeled, seeded and rough chopped)
1/3 Cup Mayonnaise
1/3 Cup Sour Cream
2 Tablespoons Fresh Dill
1 Tablespoon Lemon Juice
1/2 Teaspoon Salt
1/4 teaspoon pepper
Preheat Oven to 400
1. Prepare a baking sheet with foil overlapping and a piece of parchment to fit in center like this
2. Lightly spray the parchment with non-stick spray
3. Lay the salmon on the pan and bring up the foil sides and crimp together

4. Bake the salmon for 10 minutes


5. Meanwhile in a bowl mix together the Parmesan cheese parsley and salt and pepper

6. After the 10 minutes uncrimp the foil and continue baking uncovered for 8-10 minutes
7.  Add the parmesan mixture evenly over the salmon the top with the sprigs of dill and cook for 5 more minutes uncovered
8. Once done, let it rest for 5 minutes before transferring carefully to a platter. Cover with plastic wrap and refrigerate until needed
For sauce, add all ingredients to a food processor or bullet and pulse until mixed
Store covered and refrigerate until needed
Prosciutto Wrapped Asparagus
I used these to serve alongside the Salmon
Preheat oven to 400
1. Clean and then cut about an inch off the bottom of the spear
2. Wrap strips of prosciutto around the spears
3. Place on parchment lined baking sheet that you spray with cooking spray and bake for
 8 minutes
Do not overcook!, you want these crisp and easy to handle
These can also be stored in the refrigerator until needed



Saturday, October 1, 2016

Pumpkin Chocolate Chip Cookies (gluten free)

With any recipe I see that looks good and I want to try, my first thought is "Can I convert this to fit my dietary needs?"......So when my daughter made these delicious pumpkin cookies that was my first thought.....The original recipe was loaded with sugar and regular flour. So I got to work to come up with this recipe.....The texture was a little different but the flavor was all there.....These cookies are like pillowy little cakes!...Very soft in texture....Anyone who likes pumpkin spice will love these and if you don't need them to be gluten free just substitute with regular flour and omit the xanthan gum...you can also use 1 -1/2 cups of the sugar of your choice. Here is what I did.....Enjoy!!
1- 15 ounce can of 100% Pure Pumpkin
1 egg
1/2 stick Butter (melted and cooled)
1/2 teaspoon Vanilla
1/2 teaspoon salt
1 1/2 to 2 Tablespoons Pumpkin pie spice (depending how spicy you like it)
1 Cup Natural Cane Sugar
1/2 Cup Honey
2-1/2 Cups Flour (I used Bob's Red Mill 1 to 1 Baking flour)
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
1/2 Bag or about 1 Cup Chocolate Chips ( I use Enjoy Life Brand )
Preheat oven to 350
1. Add the Pumpkin to your Mixer along with the egg, butter, vanilla, sugars and spices and mix until blended
2. In another bowl add all of the dry ingredients and whisk
3. Start adding the flour mixture to the batter until used up and you get it all blended well
4. Add in the chocolate chips and mix
5. Scoop the batter (with a large scoop) onto a Silpat lined baking sheet spread them apart and flatten the tops
6. Bake for 13-15 Minutes until golden