Gluten Free PB Cookies


Ingredients:

• 2 cups peanut butter
• 2 cups sugar
• 2 eggs

Directions:
Mix ingredients together with stand mixer.
Roll the dough into balls and set on  a cookie sheet.
Flatten with fork.
Bake at 350* for 10 minutes.

Taco Macaroni Supper Skillet


Ingredients:

• 1/2 lb. ground turkey
• 1 pkg. Old El Paso Taco Seasoning Mix
• 2 1/4 cups water
• 1 1/2 cups (5 1/2 oz.) uncooked gluten free elbow macaroni
• 1 1/2 cups corn
• 1 (15.5 oz.) can pinto or kidney beans, drained and rinsed
• 1 medium tomato, chopped (you don't have to add the tomato)
• 1/2 cup sour cream
• 1 cup (4 oz.) shredded cheddar cheese
• 1 Tbsp. chopped fresh chives

Directions:
Brown ground turkey in large skillet over medium high heat until thouroughly cooked, stirring frequently. Drain.
Add seasoning mix, water, uncooked macaroni, corn beans, and tomato; mix well. Bring to a boil. Stir; reduce heat to medium low. Cover; cook 8 to 10 minutes or until macaroni is of desired firmness, stirring occasionally.
Top withdollops of sour cream. Sprinkle with cheese and chives. Cover; let stand 2 to 3 minutes or until cheese is melted. (i generally don't do this step- it come out good either way.)

BREADSTiCKS/PRETZELS

i love these breadsticks! i make them into pretzels by brushing mixed egg whites and milk onto the pretzels, cooking as the recipe says, then turn the oven up to 400 degrees F and bake for an extra few minutes. they will come out delicious. i also make them into hamburger buns-- gluten free, of course.

Ingredients:

• 3/4 tsp. apple cider vinegar
• 1/4 cup shortening or butter (i use butter flavored shortening)
• 3 Tbs. honey

• 2 eggs (preferably at room temperature)
• 1 Tbs. rapid rise yeast
• 1 cup vanilla yogurt
• 2 cups Jules Gluten Free All Purpose Flour (http://julesglutenfree.com)
• 1/2 tsp. baking soda
• 2tsp. baking powder
• pinch of salt

Directions:


Preheat oven to 350.


Combine all dry ingredients and shortening, mixing with a paddle attachment on an electric mixer until a fine meal is achieved. Add in all the wet ingredients and mix just until fully combined.


Dust a clean counter or baking mat with Jules Gluten Free All Purpose Flour. Dust your hands with more of this flour as well. Grab a chunk of the wet dough, rolling it gently in the flour into the shape you desire.


Lay the sticks, pretzels, or other shaped dough onto a parchment lined baking sheet. Sprinkle with remaining toppings and bake for 10-12 minutes until the tops are lightly browned and the dough has risen. Open the oven door and allow the breadsticks to cool slowly [i don't always do this, but they come out fine every time]; serve warm.





This recipe was made by Jules Dowler Shepard.