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Recipes
Squirmy Jelly Worms Recipe {Fun Snack For Kids}
By weavincanuck
Combine gelatin in bowl and add boiling water
- 2 packs (3 oz) Raspberry jello
- 1 pkg unflavored gelatin (for extra firmness)
- 3/4 cup whipping cream
- 3 cups boiling water
- 15 drops green food coloring
- 100 flexible straws (or enough to fill your container)
- Tall container (1 quart or 1 liter carton of milk)
Gluten-free Apple Crisp
By weavincanuck
Preheat oven to 375 degrees
- Filling
- 6 apples, peeled, cored and diced
- 1 teaspoon cinnamon
- 2 tablespoons honey
- 1 teaspoon lemon juice
- Topping
- 1/2 cup almond flour
- 1/2 cup gluten-free, old-fashioned oats
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup chopped pecans or walnuts (whichever you prefer)
- 1/4 cup honey
- 3 tablespoons butter
Gluten Free New England Hot Dog Buns | Gluten-Free on a ShoestringGluten-Free on a Shoestring
By weavincanuck
Prepare the bread dough according to the recipe instructions
- 1 recipe Soft Gluten Free Hamburger Bun dough from GFOAS Bakes Bread (as reprinted here) or Gluten Free Texas Roadhouse-Style Roll dough (Soft Gluten Free Hamburger Buns)
- 15-inch x 6-inch x 1.5-inch baking pan (like this USA Pans New England Hot Dog Pan) (affiliate link), or other similar-sized rectangular baking pan
- 2 tablespoons (28 g) unsalted butter, melted
- 9 cooked standard-size hot dogs, for serving (the extra-thick hot dogs are too thick for these buns)
Turkey Goulash
By weavincanuck
In a large skillet over medium heat, cook the turkey until browned
- 1 pound lean ground turkey
- 1 (14 ounce) can stewed, diced tomatoes
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 2 teaspoons white sugar
- 1/2 teaspoon dried basil
- 1 (16 ounce) package bow tie pasta
Pizza Pull-Aparts
By weavincanuck
First we mixed a single box of regular Chebe in my Kitchen Aide mixer according to the directions on the box
- 1 box Chebe All-Purpose Bread Mix
- Olive Oil, water, eggs, shredded cheese (according to box)
- 1 Package Hormel pepperonis
- 2 cups shredded mozzarella
- Pizza Sauce for dipping
Banana Cake with Peanut Butter Icing
By weavincanuck
Preheat oven to 350ºF. Lightly grease an 8-inch square pan
- For Cake:
- 375 ml (1 1/2 cups) fl our
- 7.5 ml (2 1/2 tsp) baking powder
- 1.25 ml (1/4 tsp) baking soda
- 1.25 ml (1/4 tsp) salt
- 5 ml (1 tsp) ground cinnamon
- 250 ml (1 cup) granulated sugar
- 85 ml (1/3 cup) soft butter
- 250 ml (1 cup) mashed banana (2-3
- bananas)
- 15 ml (1 Tbsp) milk
- 2 eggs
- 5 ml (1 tsp) vanilla
- For Icing:
- 170 ml (2/3 cup) peanut butter
- 125 ml (1/2 cup) butter
- 2 egg whites
- 1 l (4 cups) sifted icing sugar
- 5 ml (1 tsp) vanilla
- 30 ml (2 Tbsp) milk
Turtle Bars (Gluten Free)
By weavincanuck
Heat oven to 350°F. Make cookie mix as directed on box, using butter, vanilla and egg
- 1 box Betty Crocker® Gluten Free chocolate chip cookie mix
- Butter, vanilla and egg called for on cookie mix box
- 1 cup chopped pecans
- 40 caramels, unwrapped
- 1/3 cup whipping cream
- 1/3 cup chopped pecans
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1/3 cup whipping cream
- 1/4 cup chopped pecans
Iced Tea
By weavincanuck
Instead of loading your tea down with sugar, add some baking soda!
- 10 cups water, divided
- 1/8 teaspoon baking soda (See Note)
- 7 tea bags
- 1 1/2 cups sugar
- 1 lemon, thinly sliced
- Fresh mint leaves for garnish (optional)
Gluten-Free Potato Latkes
By weavincanuck
1. Grate the onion and potatoes
- 1 medium onion, peeled
- 2 1/2 pounds Idaho (baking) potatoes (about 5 large potatoes), peeled
- 1/3 cup plus 2 Tablespoons white rice flour
- 3 large eggs, beaten
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
Chicken “Tostadas”
By weavincanuck
1. Butterfly chicken by slicing each piece across but not all the way through
- 4 6-ounce pieces boneless, skinless chicken breast
- Salt and pepper
- Juice of 2 limes, divided
- 1 1/2 teaspoons ground cumin, divided
- 1 teaspoon dried Mexican oregano, 1/3 palmful
- 4 cloves garlic, finely chopped, divided
- 5 About 5 tablespoons vegetable oil
- 1 small yellow onion, chopped
- 1 large or 2 medium ears of corn
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 2 fresh jalapeño peppers, seeded and finely chopped, divided
- 1 can vegetarian spicy or traditional refried beans
- 1 cup water
- 2 cups seeded, chopped heirloom or ripe tomatoes
- 1 small red onion, finely chopped
- 1 Fresno chili pepper, seeded and finely chopped
- 1/4 cup cilantro, a handful of leaves, finely chopped
- 3/4 pound easy-melting cheese, such as Monterey Jack, cheddar or Mexican cheeses such as Asadero or Chihuahua
- 2 cups lightly crushed thin crispy tortilla chips, such as Xochitl brand
- 1 small can pickled sliced jalapeño rings, such as La Morena brand, drained