Gluten Free Orange Bread

2 cups gluten-free flour 34 cup sugar 12 cup milk 12 cup orange juice 1 eggs 2 tbsps melted butter

2 tbsps orange peel (freshly grated) 1 tsp baking powder 12 tsp baking soda 12 tsp salt 12 cup chopped walnuts

1	Heat oven to 350°F
2	Combine all ingredients except walnuts in large bowl.
3	Beat at medium speed until well mixed.
4	Stir in walnuts.
5	Pour into greased 8x4-inch loaf pan.
6	Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
7	Cool 10 minutes; remove from pan.

Decadent Brownie Pudding Dessert

Ingredients:

1 brownie mix (for a 9x13 pan)

Ingredients called for on brownie mix (oil, water, eggs)

1 (8 oz) package cream cheese, softened (light cream cheese works great)

1 cup powdered sugar

2 (8 oz) containers Cool-Whip frozen whipped topping, thawed

1 (3 oz) instant chocolate pudding

1 (3 oz) instant vanilla pudding

3 1/2 cups milk

Hot fudge or chocolate syrup

1 plain chocolate candy bar (like a Hershey's bar)

Directions:

Mix brownie mix according to directions and bake in 9x13 inch greased and floured pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Spread cream cheese mixture on top of the cooled brownies. Blend puddings and milk together and carefully spread on top of the cream cheese mixture. Top with second container of whipped topping. Put chocolate shavings and chocolate syrup on top. Refrigerate until ready to serve (we also like to throw this in the freezer for a yummy summer dessert and it is sometimes easier to cut and serve when it's been in the freezer).

Recipe adapted from HPJ.

Individual Hash Browns

    Servings: makes 12

Ingredients

• 1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
• 3 green onions, chopped (approx. 1/3 cup), both white and green parts
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.
http://www.theyummylife.com/Parmesan_Hash_Brown_Cups

Oven Roasted Broccoli

• 1 head broccoli, cut in florets
• 2 tablespoons olive oil
• sea salt or kosher salt
• fresh ground pepper
• 2 garlic cloves, minced

1. Toss broccoli florets with the olive oil, salt, pepper, and garlic.
2. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned.

Creamy Avocado Dip

Ingredients:

1/2 cup plain fat-free Greek yogurt (I use Chobani)
2 ripe avocados, peeled and seeded
1 clove garlic, minced
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped seeded jalapeño pepper
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Pita chips, tortilla chips, cut up veggies-for serving

Directions:

1. Place the yogurt, avocados, garlic, cilantro, jalapeño, lime juice, and cumin in a blender or food processor. Mix until smooth. Season with salt and pepper, to taste.

2. Scrape dip into a serving bowl and serve with pita chips, tortilla chips, or cut up veggies.

Almond Macaroons

Makes 24 cookies

Hands-On Time: 05m

Total Time: 1hr 00m

Note: Total time includes cooling time

Ingredients

• 1  14-ounce package sweetened shredded coconut
• 1  cup  sliced almonds
• 3/4  cup  sugar
• 1  teaspoon  grated lemon zest
• 1/4  teaspoon  kosher salt
• 4  large egg whites

Directions

1. Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.

2. Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.

3. Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

4. Store in an airtight container at room temperature for up to 1 week.

Tip

As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Nutritional Information

Calories 133; Calories From Fat 53%; Protein 2g; Carbohydrate 15g; Sugar 14g; Fiber 1g; Fat 8g; Sat Fat 5g; Calcium 13mg; Iron 0mg; Sodium 73mg; Cholesterol 0mg

Birthday Potato Casserole

Preheat oven to 425

Ingredients:

2     Bags of Southern Style Hash browns thawed
2     10.5oz cans of cream of chicken soup
16 oz sour cream
1 1/2 cup (give or take) yellow onions
2 cups cheddar cheese
1 cup Parmesan shredded cheese ( not grated)
1 stick of butter
3 tsp salt & pepper
3 cups of cornflakes

saute onions in 1/4 a stick of butter
in a large bowl mix potatoes, soup, sour cream, cheese, salt,pepper, and onions
pour mixture in a lightly greased 9x13 pan, cover with foil and bake for 30-40 min. should be  slightly browning on the sides. take the pan out and add topping* evenly. place back in the oven, uncovered, for 15- 20 minutes. continuously check to make sure cereal is not burning, it should be toasted but not blackened.

*. to make topping melt the 3/4 stick of butter in microwave. put the cornflakes and then butter in a large zip lock bag and shake till cereal is completely covered.