These are gluten-free and dairy free. Simply good.
Oatmeal Cookie Bars (dairy free)
INGREDIENTS:
1 cup sugar
1 cup brown sugar
1 cup oil
2 eggs
1 tsp vanilla
1 tsp baking soda
½ tsp baking powder
½ tsp salt
3 cups oats
2 cups gluten-free flour
Blend sugars and oil together. Add in eggs and vanilla. Stir in the rest of the ingredients. Mix together. Spray 9 x 13" pan and pour in cookie dough, spreading it out evenly (dough is thick).
Bake at 350° for 25 minutes or until done.
Thursday, October 13, 2016
Saturday, October 8, 2016
Ham Potato Corn Chowder
This recipe takes some work, but everyone who sampled this recipe only raved about it...including a friend who stopped by the day afterward and had it for lunch. It is THAT good. I altered this from the original recipe and made it gluten free. I hope you enjoy.
Photo found here.
Ham Potato Corn Chowder
INGREDIENTS:
3 thick cut slices of bacon (chopped)
1 ham steak (cubed)
1 medium yellow onion (chopped fine)
2 garlic cloves (minced)
(3) 10 oz. cans of sweet corn (drained)
8 oz. original cream cheese (room temp)
1 can condensed cream of celery soup* (gluten free recipe below)
1/2 cup white grape juice
4 cups water
2 tablespoons Herbs de Provence (dry spice)
2-3 chicken bouillon cubes
3 bay leaves
salt and pepper to taste
about 2 tablespoons of butter
about 6 large red skin potatoes (diced into bite sized pieces)
HOW TO PREPARE:
In a large soup pot, melt about two tablespoons butter on medium-high heat. Add in your chopped bacon and render the fat from the bacon, stirring often with a wooden spoon.
Once the bacon looks cooked through and crispy, and you have a good amount of bacon fat in your pot, add in the white grape juice to scrape up the bits from the bottom of the pot. Add your chopped onion and garlic, and cook for 2-3 minutes. Stir often.
Now add in your ham and corn and cook for another 2-3 minutes. Stir often.Add in your cream cheese, cream of celery soup, and give everything a stir. Lower heat to low setting, add in your Herb de Provence, bay leaves, chicken bouillon cubes, about a teaspoon of salt, and fresh ground pepper, and 4 cups of water. Cover and cook for about 30 minutes on low (**about half way through, remove lid and taste for seasonings. Since the bacon and ham are salty we don’t want to add too much salt, but you may need more, so taste and adjust salt and pepper if needed)
Photo found here.
Ham Potato Corn Chowder
INGREDIENTS:
3 thick cut slices of bacon (chopped)
1 ham steak (cubed)
1 medium yellow onion (chopped fine)
2 garlic cloves (minced)
(3) 10 oz. cans of sweet corn (drained)
8 oz. original cream cheese (room temp)
1 can condensed cream of celery soup* (gluten free recipe below)
1/2 cup white grape juice
4 cups water
2 tablespoons Herbs de Provence (dry spice)
2-3 chicken bouillon cubes
3 bay leaves
salt and pepper to taste
about 2 tablespoons of butter
about 6 large red skin potatoes (diced into bite sized pieces)
HOW TO PREPARE:
In a large soup pot, melt about two tablespoons butter on medium-high heat. Add in your chopped bacon and render the fat from the bacon, stirring often with a wooden spoon.
Once the bacon looks cooked through and crispy, and you have a good amount of bacon fat in your pot, add in the white grape juice to scrape up the bits from the bottom of the pot. Add your chopped onion and garlic, and cook for 2-3 minutes. Stir often.
Now add in your ham and corn and cook for another 2-3 minutes. Stir often.Add in your cream cheese, cream of celery soup, and give everything a stir. Lower heat to low setting, add in your Herb de Provence, bay leaves, chicken bouillon cubes, about a teaspoon of salt, and fresh ground pepper, and 4 cups of water. Cover and cook for about 30 minutes on low (**about half way through, remove lid and taste for seasonings. Since the bacon and ham are salty we don’t want to add too much salt, but you may need more, so taste and adjust salt and pepper if needed)
In a separate large pot, boil some water. Add potato chunks and boil until soft, about 15 minutes. Drain and add to the other pot. Stir and serve.
*Homemade cream of celery soup*
INGREDIENTS:
¾ cup finely-chopped celery
1 tablespoon canola or vegetable oil
8-ounces 2% evaporated milk
1 teaspoon onion powder (can substitute 1 tablespoon chopped onion)
2 tablespoons cornstarch
⅛ teaspoon white pepper
¼ teaspoon celery salt or table salt
Pinch of sugar
HOW TO PREPARE:
Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
When vegetables are softened, add milk, then whisk in remaining ingredients. Stir constantly and cook gently until thickened.
INGREDIENTS:
¾ cup finely-chopped celery
1 tablespoon canola or vegetable oil
8-ounces 2% evaporated milk
1 teaspoon onion powder (can substitute 1 tablespoon chopped onion)
2 tablespoons cornstarch
⅛ teaspoon white pepper
¼ teaspoon celery salt or table salt
Pinch of sugar
HOW TO PREPARE:
Saute celery (and onion if substituting for powder) in hot oil in skillet over medium heat.
When vegetables are softened, add milk, then whisk in remaining ingredients. Stir constantly and cook gently until thickened.
I found this recipe here.
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