1 Tbsp extra virgin olive oil
1/4 cup diced green pepper
1/4 cup diced red pepper
few slices red onion, chopped
1/2 cup mushrooms, sliced
1 lrg egg
3 egg whites(or just 3 lrg eggs instead of one egg, and egg whites)
2 tsp crumbled goat cheese
Heat oil in small skillet over medium heat. Add peppers, onion, and mushrooms. Saute until veggies are softened.When veggies are soft, remove from pan, and set aside.
Meanwhile, beat eggs with wire whisk in a small bowl until blended. pour eggs into skillet and cook several minutes over medium heat until the eggs are set. Spread the veggies evenly over one side of cook egg, top with cheese, and use spatula to fold Omelette in half onto itself. Remove from heat and let sit 1-2 minutes. Remove from pan and serve.
May 29, 2011
May 3, 2011
Gluten-Free Sugar Cookies - #2
1 cup shortening
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder
Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).
¼ cup margarine
1 cup sugar
3 eggs
2 tsp vanilla
2 ½ cup rice flour
2 tbsp tapioca starch
2 ½ tsp xanthan gum
1 tsp salt
2 tsp baking powder
Preheat oven to 350 F. Cream shortening, margarine, and sugar together. Add eggs then vanilla. Fold in dry ingredients. Refrigerate for 3-4 hours (this is an essential step for rolling gluten-free dough). Knead until pliable before rolling dough on floured surface until ¼ inch thick (for best results roll on mixture of 3 parts flour to 1 part sugar). Bake for 10-12 minutes (time will vary based on thickness of rolled dough).
GF Homemade Oreos
Homemade Oreo Cookies
2 boxes chocolate cake mix
½ cup butter
4 eggs
Preheat oven to 350 F. With an electric mixer beat cake mixes, butter, and eggs together. Spoon dough onto ungreased cookie sheet (keep in mind, not too big). Bake for 9 – 12 minutes. When cool, ice bottom of one cookie with cream cheese icing then press another cookie to it making a sandwich. (With the Kinnikinnick Gluten-free cake mix you will want to use 1-2 extra eggs for best results—you’ll know it’s enough when the mixture is moist and can form balls)
Cream Cheese Icing
1-250g package of cream cheese
½ cup butter
3-4 cups icing sugar
Cream the cream cheese and butter together using an electric mixer. Add icing sugar gradually until desired consistency is achieved.
2 boxes chocolate cake mix
½ cup butter
4 eggs
Preheat oven to 350 F. With an electric mixer beat cake mixes, butter, and eggs together. Spoon dough onto ungreased cookie sheet (keep in mind, not too big). Bake for 9 – 12 minutes. When cool, ice bottom of one cookie with cream cheese icing then press another cookie to it making a sandwich. (With the Kinnikinnick Gluten-free cake mix you will want to use 1-2 extra eggs for best results—you’ll know it’s enough when the mixture is moist and can form balls)
Cream Cheese Icing
1-250g package of cream cheese
½ cup butter
3-4 cups icing sugar
Cream the cream cheese and butter together using an electric mixer. Add icing sugar gradually until desired consistency is achieved.
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