Chocolate Mint Meringue Cookies Gluten free

Ingredients:

6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract1 teaspoon mint extract
1/4 cup unsweetened chocolate cocoa
1/2 cup granulated sugar

Piping bag with star tip (optional)

Preparation:
Preheat oven to 250 degrees F. Line cookie sheets with parchment paper.
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using electric mixer, beat egg whites until foamy/frothy. Add salt, cream of tartar, and vanilla and mint extract while beating. Add sugar slowly until peaks begin to form. Slowly add cocoa while peaks finish forming.
Drop batter by tablespoonfuls or Pipe in 2inch circle leaving 1 inch between each.
Bake 90 minutes. Remove from oven and let cool. Do not touch during cooling as cookie is soft. Store in a tightly covered (airtight) container.

Creamy Chicken Lentil Rice Gluten Free

Creamy Chicken Lentil Rice (Gluten free!)

• Ingredients:

2 cups brown rice
5 cups water
1/2 cup lentils
3 chicken bouillon cubes
1/4 cup cooked shredded chicken
Salt and pepper
Creamy cheese sauce (recipe below)

Place rice bouillon cubes and water in sauce pan. Bring to Boil on med high. Add lentils when only 1 cup of water remains. Cover and reduce heat to medium. When water has boiled off remove from heat. Add cheese sauce and chicken. Salt and pepper to taste.

• Cheese sauce:

1 cup 1% milk
1 tbs tapioca starch
1/2 cup finely shredded cheese.

Heat milk on medium stirring continuously. Add tapioca starch when milk become warm. When milk is hot but not boiling add cheese a little at a time stirring continuously. when all the cheese has been added reduce heat to low sir for 1 minute. Remove from heat and let sauce thicken.

Winter Cider Gluten Free Milk Free

1 64oz container of Old Orchard 100% Apple juice
2 Celestial Seasons Bengal Spice Tea bags
1 Gal size Lipton tea bag
1/4-1/2 c Honey
Put it all together in crockpot on high until steamy.

While it is still hot I like to pour it into washed out glass lipton tea bottles and put the lid on. As it cools it will seal. I keep them in the fridge for up to a week. They have never lasted longer than that so I don't know how long they could last.

Holiday Maple Popcorn

Ingredients:
Red Colored Sugar
Green Colored Sugar
Grade A Amber Maple Syrup
Unpopped popcorn
Either butter or coconut oil

Candied popcorn:
Add 1 tsp either coconut oil or butter* to large pot. Place on med heat. Add 1/2 to 1 teaspoon of red colored sugar to oil (more give a deeper color). Let it warm. Add 1/4 popcorn. Place lid on pan and let it sit. Shake pot from time to time to avoid clumps. When popcorn starts to pop shake every 10-15 seconds. When kernels stop popping or are longer than 10 seconds apart pull from heat. Give it a couple of final shakes. Put in bowl. Rinse out pan and repeat with green.

Maple Popcorn:
Add 4 tsp of coconut oil or butter to 3 tsp Maple syrup in a pan over med heat. Add 1/2 cup popcorn. Pop as above. When done poping quickly remove from heat and put in bowl. Stir immediately to break apart clumps. Add in candied popcorn from above and toss to get a good color effect.

How much oil or butter you use is dependant on taste. 1 teaspoon per 1/4 cup of unpopped popcorn will make a crunchy candy-ish coating on the popcorn.

Dipped Pretzels and Cookies

Ingredients:
Pretzel Rods
Cookies
Chocolate chips
Almond Bark or White chocolate
baker's cocoa
colored sugar
coconut
chopped nuts
Wax paper

Melt chocolate. Dip pretzels one at a time allowing excess to drip off end, place on Wax paper to cool.
Decorate while still warm so decorations stick.

Left Over Soup

Leftover Soup

Easy to make Soup with Leftovers from a veggie tray.

2 cups Carrots chopped
2 cups Celery chopped
1 medium onion diced
2 garlic cloves
3 cups Portabella mushrooms Chopped
6 cups beef broth
2 Tbsp butter
6 oz Egg noodles

Heat broth on stove in large pot.
Sautee garlic, celery, and onions until tender and put into broth.
Sautee mushrooms and carrots until tender and place in pot.
Bring broth and ingredients to boil and turn down heat to let simmer for 15 minutes.
And you're done!

Turkey and Spinach Meatballs

Turkey and spinach meatballs

1 lb ground turkey
1/4 cup oatmeal
1/8 cup honey mustard
2 tbs garlic powder

Mix together well and form into 1 1/2 inch round balls. Place in Skillet on medium heat. Cover and let cook 10-15 minutes or until done. Turn half way through the cooking.
Easy!