Gluten Free Monster Cookies 

Today I am giving you my infamous cookie recipe that is a staple in our house. Mainly because my husband likes these to dunk in his milk and he would eat them daily without tiring of them. I, on the other hand, prefer some variety and so we do eat other types of gf cookies occasionally.  đŸ˜Š

So without further ado, gather up some ingredients.  

  6 beaten eggs1 cup softened butter

1 cup white sugar

1 cup brown OR *raw sugar

1 tsp. vanilla 

2 cups peanut butter 

4 tsp baking soda

8 cups  certified gf oatmeal

1 cup chocolate chips

1 cup m&ms Or Reese’s pieces, optional 

 Crack eggs into your mixing bowl and beat a minute. Add sugar and butter and stir till combined. Add in peanut butter and vanilla and mix. Then add the oatmeal and soda and mix well. Lastly, add your chocolate chips.  

 Scoop out large spoonfuls and put on greased cookie sheet.  I like to flatten my slightly with the back of a spoon. But you don’t have to. I like how they look and it’s easier to produce a moist, chewy cookie. A mound of dough will end up drier and crumblier. 

Optional- sprinkle m&ms over top of each one. 

 
Pop them in the oven at 350* for 10-12 minutes. This is for a soft chewy cookie. My husband likes them baked longer till crispy so they absorb more milk when he dunks them. 

For the soft cookie, it’s important to get them out when they still look barely done, as in they have some ‘moisture bubbles’ on top. Sorry, I didn’t get a picture of this, but it’s  something you will get a feel for from just baking several sheets and seeing them.  

 Leave them on your baking sheet a minute or two to cool after removing from the oven. This is crucial or they will fall apart. Then carefully remove to paper towel or clean cloth.using a wire rack to cool is also a bad idea. They will sag between the wires while warm and then harden like that and break when you take them off. Speaking from experience here. 😀

 Or if you don’t have time to bake cookies, divide the dough into two cookie sheets and flatten into bars. This is a lot less work and much faster method. They make delicious bars! Just bake for 20 minutes or until done.  Leave in the pan a few minutes before removing. 


Then devour! 

  
This batch makes lots of cookies! You can easily halve the recipe.  But they freeze well too. So I make a batch and freeze them, hoping I won’t have to make more for  several weeks. But they never make it to the two week point. 

Quick Gluten Free Meal Idea

A lot of chain supermarkets have started stocking gluten free items, like pasta and cookies and baking items. If you are gonna do much GF cooking or baking, it’s a good idea to stock a few of these readymade mixes and foods for that last minute meal that you didn’t plan for.  

  I had a night like this. I needed supper and soon! I remembered that I had a package of gf pasta that I had picked up in a whim at Walmart. I also had about 2 cups of cooked turkey in the freezer that I chopped, dumped in a pot with a jar of Alfredo sauce and the pasta cooked according to package directions. Voila! Served with a salad and I had a complete meal in minutes! 

  

GF Chocolate Covered Rice Cakes

It’s the time of year for cookies galore and all manner of chocolate-covered goodies! Here is a great way to make a gluten free treat for that person in your life who normally has to stand by and watch as everyone else splurges on yummy holiday food. 

  Ingredients;

 1 *bag rice cakes

1 package chocolate melting wafers

Peanut butter 

  
 *I found this brand rice cakes at Aldi. They’re only about half as thick as the ones you find at Walmart or elsewhere. So they work the best for this  recipe, but really, you can use any kind. 

 Now, spread peanut butter on one side of each rice cake, however thick you like.  

 
Melt chocolate wafers in a double boiler on low heat until smooth and creamy. Keep it stirred so it doesn’t scorch!

 

 Then you can dunk your rice cakes completely into the chocolate or you can dunk the bottom side and just drizzle the top.  
   
 As you can see, my drizzling abilities are not the greatest, but my  husband and kids had them completely eaten in two days time, so it didn’t affect the taste anyway. 😊

Let the rice cakes harden. Then try not to eat them all in one sitting! They keep well in the freezer too.  

*Update; I made another batch and added some marshmallow cream on top of the peanut butter before dipping. Oh the yumminess! 

   
 

Creamy Gluten Free Broccoli Soup 

This soup is a favorite in our house. Even the kids that otherwise will not eat broccoli, cheer when they see this soup on the supper table. It is such a comforting meal on cold winter evenings! 

As a bonus, it is a cinch to make if I’m in a hurry or need something last minute. It takes about 30 min. start to finish. 

  
This recipe will feed a family of six, so feel free to cut it in half. Or just serve the leftovers the next day. It’s just as good the second day. 

1 package fresh broccoli, about 3 heads. 

1 chopped onion 

3-4 cups milk

4-5 Tablespoons cornstarch 

Approx. 1-1 1/2 c. Velveeta cheese

1 tsp. dried parsley 

Salt n pepper to taste

Optional:

1/2 lb. bacon, cooked and chopped

Or 1 cup ham cubes, cooked n chopped

Wash and cut up broccoli to your preference. Put it in a large soup pot or Dutch oven with a small amount of water.  

 
Add chopped onion. Or not, if you don’t like onions.  

 
Cover and steam. Do not over cook them at this point. You want them still crunchy, because they will get a lot softer later on. Drain. 

Now mix 4-5 tablespoons of cornstarch into about 3-4 cups of milk. I give you only approximate amounts here because it really depends on how thin or thick you like your soup.  

 Make sure the cornstarch is thoroughly mixed into the milk. You don’t want lumps. Then add the milk to the broccoli in your soup pot. Turn the heat to medium. You’re gonna have to keep this stirred as it gets hot, or you will end up with clumps of gelled cornstarch which is not good. If it doesn’t seem as thick as you’d like, don’t worry, adding cheese will thicken it up more and give it that nice creamy texture. 

Once it has warmed and thickened turn heat to low to simmer. Now add your cheese. I cut mine in chunks so it melts faster.  

  Then add your meat, if you want.  It’s perfectly good without and easier on your budget. But I love some bacon in it, altho’ I’ve used ham and that is good as well. You could probably use leftover chicken or turkey as well. 

Add your parsley at this point and salt n pepper. Word of caution here- if using ham it may not need as much salt. My family likes to put crushed tortilla chips in their bowls of soup instead of crackers. Since the chips are loaded with salt, I don’t add much to the soup or the chips can make it way too salty!

Continue to occasionally stir the soup until cheese is fully melted. 

Serve and enjoy!