Gluten Free Blueberry Crisp

submitted by Marbree Hardee

Ingredients
4 cups blueberries (any fruit will work)

Crisp:
1 cup old-fashioned oats
1/2 cup chopped raw pecans
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt
Whipped cream or vanilla ice cream (why not?)

Instructions

1.Add blueberries to an 8x8 pan or a medium size casserole dish.

2.Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a bowl. Toss to combine. Distribute crisp evenly over blueberries. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen. Top with vanilla yogurt, whipped cream, or ice cream.
SOURCE: http://bakedbree.com/gluten-free-blueberry-crisp-2

Blue Ribbon Oatmeal Chocolate Chip Cookies (you’ll seriously fall in love)

submitted by Molly Miner

1 C. sugar
1 C. brown sugar
½ C. shortening
½ C. butter
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 C. oatmeal
1 – package chocolate chips

Cream sugars, butter, and shortening. Add the rest of ingredients in order listed. Roll into ping-pong size balls. Bake 350’ for 10 minutes. Balls can be frozen and baked later.

BANANA BARS

 submitted by Lisa Hill

MY FAVORITE WHEN THE BANANAS ARE TURNING BROWN

For the Banana Bars:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon banana extract
1 cup mashed ripe bananas

For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.In a large bowl whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream, vanilla, and banana extract. Add flour mixture and mix until just combined. Fold in the mashed banana. Transfer the batter to the prepared pan, smoothing the top. Bake 22-25 minutes. or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled banana bars.

Sopapilla Cheesecake Pie

submitted by Emily Hutchings

 Ingredients:

2 (8 ounce) packages cream cheese, softened 1 cup white sugar 1 teaspoon Mexican vanilla extract 2 (8 ounce) cans refrigerated

crescent rolls 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 cup butter, room temperature 1/4 cup honey

Directions:

1.	Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2.	Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.	Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.	Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Smores in a pan

 submitted by Emily Hutchings

Ingredients

• 1 cup chocolate chips
• 1 cup mini marshmallows (or large marshmallows cut in half)
• graham crackers

Instructions

1. Preheat oven to 450 degrees.
2. Evenly spread chocolate chips in a greased, oven-safe pan.
3. Pour marshmallows on top of chocolate chips.
4. Bake for 8 minutes, or until marshmallows are lightly toasted.
5. Serve immediately with graham crackers.

Chocolate chip cookies

submitted by Shelley Lange
 - from Allrecipes.com

2c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4c unsalted butter, melted
1c packed brown sugar
1/2c white sugar
1T vanilla extract
1 egg
1 egg yolk
2c semisweet chocolate chips

1. Preheat oven to 325. Grease cookie sheets or line with parchment paper
2. Soft together flour, baking soda, and salt - set aside
3. In a medium gown, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 c at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart
4. Bake for 15-17 minutes in the preheated oven or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Oatmeal Peanut Butter GF chocolate chip cookies

Recipe from Annie McAferty

adapted from the Sprouted Kitchen cookbook

This recipe calls for oat flour. To get the desired amount of oat flour in this recipe, you can put     1¼ cup old fashioned oats in the blender and blend it up until it resembles flour. It also requires you chill the dough, so you need a little patience and thinking ahead when making these cookies.

½ cup butter, softened to room temperature

¼ cup brown sugar

¼ cup white sugar

1 egg

2 TBSP honey or agave

1 cup creamy natural peanut butter

1 ⅓ cup oat flour* (see above)

½ tsp baking soda

½ tsp salt

1 cup semisweet chocolate chips

Cream the butter and sugars together. Add the egg, honey or agave, and peanut butter and mix until well combined. Add dry ingredients to wet ingredients and stir until just combined. Mix in chocolate chips. Chill in the fridge one hour.

Preheat the oven to 350 degrees.

Roll the dough into 2 inch balls and place them on a baking sheet 2 inches apart. Bake, rotating the pans halfway through for 8-10 minutes, until the outer edges turn golden. Transfer to a cooling rack and enjoy with a scoop of vanilla ice cream or all by themselves.

White Texas Sheet Cake

submitted by Tricia Keeler

**Warning: self control is not possible with this cake, it is best if made for a group or with the intention of giving some away, otherwise you will eat the whole thing!**

Cake:
Preheat oven to 375.
• 1 cup butter
• 1 cup water
• 2 cups sugar
• 2 ¼ cups flour
• ½ tsp salt
• 1 tsp baking soda
• 2 eggs
• 1 tsp vanilla
• ½ cup sour cream

Put butter and water in a large bowl. Heat in microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt, and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in sour cream until all is blended. Pour into a 11”x17” baking sheet that has been greased and floured (I’ve only ever greased). Bake at 375º for 20-25 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean.Remove from the oven and make the frosting.

Frosting:
• 1 cup butter (2 cubes)
• 6 Tbsp evaporated milk
• 1 tsp vanilla
• 4-5 cups powdered sugar
• dash of salt
• 1 c. pecans (optional)

Cook butter and milk for 3-4 minutes in microwave. Add powdered sugar, vanilla, and a dash of salt. Beat until smooth. Add nuts and gently spread on warm cake. Cool and serve.

Cake-y brownies (not diet friendly at all.)

submitted by Cassy Elg

2 c sugar
1/4 c cocoa
2 sticks margarine melted (must be margarine, blue bonnet best)
2 t vanilla
4 eggs
1 1/2 c flour
1 t salt

Frosting:
1 c sugar
1/3 c whole milk
1/2 stick margarine
1 c (heaping) chocolate chips

Mix sugar and cocoa. Add add the rest of ingredients, except those for frosting. Pour in greased 9x13 and bake at 350 23-26 minutes or until toothpick comes out clean. Cool completely before starting frosting. Bring first 3 ingredients to boil. Remove from heat. Stir in chocolate chips and spread frosting on brownies. Have an ice cold glass of milk ready :)

Mini Cheesecakes

submitted by Stephanie Pruitt

Pictured: mini cheesecake with Oreo crust and fresh-picked strawberries.

Original recipe from a friend.

These are the perfect cold snack on a hot day, made fresh with berries from the garden.  Yum, yum, yum!

Ingredients:

• 1 pkg (8 oz) cream cheese
• 1 c powdered sugar
• 2 c (1 pint) whipping cream
• one cookie crust, unbaked, or 12 whole cookies (Oreos, vanilla wafers, gingersnaps, etc)

Directions:

1. Bake cookie crust according to directions in muffin tins, place in freezer.  Alternatively, place one cookie in the bottom of each tin.
2. Blend powdered sugar and cream cheese. Whip whipping cream, then blend with cream cheese mixture. Remove cupcake tins from freezer and fill with mixture. Cover and freeze.
3. Thaw in fridge 1 hour before serving, or serve frozen. Top with pie filling, fresh fruit, ice cream topping, etc.

*Muffin liners can be used, but aren't necessary. Slide a butter knife up and down around the edges to work the cheesecakes loose.

Caramel Bars

submitted by Cassy Elg

32 caramels or 1 1/3 c caramel bits
3 T cream or evaporated milk
3 T butter
3/4 c butter softened
1 c flour
1 c oatmeal
3/4 c brown sugar
1 t soda
1/2 t salt
1 c chocolate chips

Melt first 3 ingredients in a double boiler. Meanwhile, mix the rest of ingredients except chocolate chips in a large bowl. Drop 3/4 of dough mixture in the bottom of a  greased 9x13, fairly large clumps, evenly as possible. Bake at 350 for 10 min. Pour melted caramel mixture on top, along with 1 c chocolate chips. Crumble the rest of dough on top and bake 10-15 mins until crust golden brown.