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Recipes
Yule Log
By MaryEllen
I placed this on a plastic serving tray and put the entire thing in the freezer till solid, then wrapped it in plas...
- 1 pkg. thin chocolate wafers (round)
- 2 c. heavy cream
- 1 tbsp. sugar
- 1/4 tsp. mace
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- Grated sweet or semi-sweet chocolate, or extra cinnamon
Peanut Butter Blondies, GF
By MaryEllen
These Gluten free Peanut Butter Blondies are so delicious and incredibly easy to make
- 3/4 cup creamy peanut butter (Earth Balance® Natural Peanut Butter)
- 1/3 cup coconut oil (melted) or other vegetable oil
- 1 cup brown sugar or unrefined coconut palm sugar
- 1/2 cup milk, dairy or non-dairy
- 2 teaspoons vanilla extract
- 1 1/4 cups gfJules™ All Purpose Gluten Free Flour
- 1 1/2 teaspoon baking powder
- 2 KIND Bars, chopped (I used Peanut Butter-Dark Chocolate + Protein flavor)
Chocolate Mint Bars, GF
By MaryEllen
Preheat oven to 350°F. Lightly grease a 9-inch square pan
- Crust
- 1 cup All-Purpose Flour Blend or gluten-free all-purpose flour blend of choice
- ¼ teaspoon xanthan gum
- 1/8 teaspoon salt
- ½ cup (1 stick) unsalted butter or dairy-free alternative
- 2/3 cup sugar
- 2 large eggs
- 2 ounces unsweetened chocolate, melted
- ½ teaspoon pure vanilla extract
- Icing
- ¼ cup (½ stick) unsalted butter, softened, or dairy-free alternative
- 2 cups confectioners’ sugar, sifted
- ½-1 teaspoon mint extract
- 3-6 tablespoons cream or milk of choice
- Glaze
- 2 ounces bittersweet or semisweet chocolate
- 2 tablespoons unsalted butter or dairy-free alternative
Sticky Lemony Breakfast Bars
By MaryEllen
From Alison Ladman AP, N&O 4/2/14
- 1/4 cup Sugar
- Zest of 1 lemon
- 2 One pound loaves Frozen White Bread Dough, thawed and allowed to come to room temperature
- 1/2 cup Lemon Curd
- 2 Tbs. Lemon Juice
- 1 1/4 cups Powdered sugar
Vegetable Soup with GF Bread Dumplings
By MaryEllen
1. Heat a large stockpot on the stove over medium heat
- Vegetable Soup
- 2 teaspoons cooking oil
- 3 cups diced onion
- 5 cloves garlic, minced
- 2 cups diced carrots
- 2 cups diced celery
- 2 diced yellow bell peppers
- 1 cup sliced zucchini
- 1 cup cherry tomatoes, halved
- 2 cups sliced shiitake mushroom caps
- 10 cups gluten-free low-sodium vegetable broth
- 2 tablespoons cracked black pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 3 tablespoons fresh parsley, chopped, for garnish
- Dumplings
- 1 loaf Schar’s Artisan Baker White Bread, slices lightly toasted
- Salt and pepper, to taste
- 1 tablespoon butter or dairy-free alternative
- 1 cup milk of choice
- 2 large eggs
- 1 small onion, diced
- 1 1/2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons fresh rosemary, chopped
- Gluten-free breadcrumbs, as needed
Cheeseburger Pasta Casserole
By MaryEllen
For a potluck meal or a family supper, cheeseburger pasta casserole is a crowd-pleaser
- 3 tablespoons unsalted butter
- (divided)
- 1 large yellow onion or 2 cups, chopped (divided)
- 2 teaspoons salt (divided)
- 1 pound ground chuck
- 1 pound ground sirloin
- 3 tablespoons all-purpose flour
- 2 cups whole milk, room temperature
- 1 (6-ounce) can tomato paste
- 1 cup warm water
- 2 tablespoons yellow mustard
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 2 cups macaroni noodles, cooked
- 2 cups Cheddar cheese, shredded (divided)
Blueberry Biscuits with Almond Glaze, GF
By MaryEllen
Not originally GF but use Jules flour and see how they come out
- Blueberry Biscuits:
- 4 4 4 cups flour
- 1/2 1/2 1/2 cup sugar, plus extra for topping
- 4 4 4 teaspoons baking powder
- 1 1/2 1 1/2 1/2 teaspoon salt, plus extra for topping
- 1/2 1/2 1/2-inch cup cold butter diced into 1/2-inch cubes, plus extra for topping
- 2 2 2 cups blueberries
- 1 3/4 1 3/4 3/4 cup cold buttermilk
- 1 1 1 egg, lightly beaten
- Almond Glaze:
- 1 1 1 cup powdered sugar
- 2 2 2 tablespoons milk
- 1/2 1/2 1/2 teaspoon almond extract
Sesame Chicken Cucumber Noodle Salad
By MaryEllen
Fill a large bowl with water and add ice cubes
- 8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried
- 1 cup creamy peanut butter
- 3/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons Shaoxing wine or dry sherry (see Notes)
- 1 cup thinly sliced scallions
- 1/4 cup chopped fresh cilantro (optional)
- 2 tablespoons naturally brewed reduced-sodium soy sauce
- 1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
- 2 heads baby romaine or 1 head regular romaine lettuce
- 1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled
- 2 medium red bell peppers, cut into 1/4-inch dice
- 1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
- Salt to taste
- Freshly ground pepper to taste
- Toasted sesame seeds for garnish (see Notes)
Peanut Butter Pasta Sauce
By MaryEllen
1. Gather all the ingredients and place them on the counter next to the blender
- 4 cloves garlic
- 1/2 lemon, juiced
- 1/2 cup peanut butter
- 1/4 cup water
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 Tbs peanut oil
- 4 tsp ginger
- 1 Tbs red wine vinegar
- 1 Tbs onion powder
- 1 Tbs sesame oil
- 1/2 tsp crushed red pepper flakes
- Servings: 4
- Nutrition Facts
- Serving size: 1 serving.
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 369.78
- Calories From Fat (61%) 226.87
- % Daily Value
- Total Fat 26.57g 41%
- Saturated Fat 4.97g 25%
- Cholesterol 0mg 0%
- Sodium 853.26mg 36%
- Potassium 396.16mg 11%
- Total Carbohydrates 28.64g 10%
- Fiber 2.49g 10%
- Sugar 20.67g
- Protein 9.63g 19%
- Reviews
- 5 stars - ME 1/21/2007
Slow Cooker Chicken and Dumplings
By MaryEllen
Place a large saute pan over medium heat
- Dumplings:
- 2 teaspoons olive oil
- 16 ounces chicken breast, boneless and skinless, cut into 3/4 inch cubes
- 1 teaspoon poultry seasoning
- 1/8 teaspoon black pepper
- 1 large onion, (about 1 1/2 cups) diced
- 2 large celery stalks, (about 1 1/2 cups) diced
- 1 cup matchsticks carrots (or 1 large carrot, julienned)
- 2 tablespoons white whole wheat flour
- 4 cups chicken stock, no salt added
- 1/2 cup white whole wheat flour
- 1 tablespoon cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon poultry seasoning
- 1/3 cup skim milk