Boil over med-heat:
1.5 cups sugar
1/3 cup cocoa
1/3 cup butter/margarine
1/2 cup milk
1 tsp salt
Remove from heat, and add:
3 cups oatmeal
1.5 tsp vanilla
nuts, optional
Drop by tablespoons onto waxed paper or spread on a cookie sheet. Refrigerate until hardened & chilled. You can also cut into bars, or eat like a cookie! They are very addicting, and don't require a lot of time.
Mix together with a whisk
1 cup milk
4 eggs
1/2 box of corn starch (about 8 oz)
1 tsp salt
To this add
1/4 cup plus 2 T+ corn meal/corn flour
1/4 cup of melted butter
Mix well: keep whisking or the corn starch may thicken too much. Pour a small amount into a hot skillet and cook like a crepe, just a few seconds till it bubbles. Cook both sides about 20-30 seconds each. Use as a tortilla and fill with yummy stuff, even enchilada makings. We've used them for Huevos Rancheros
glory to Aunt Gloreen & her yp.wife
This is a very simple way to make your very own beans if you can only find dried beans, or love making things from scratch! It's also a fun activity with young kids, as our girls love to sort & wash the beans, or peel the garlic cloves (I think they like the beans better when they get to help!!).
3-4 cups dried beans, sorted & washed
1-2 T salt
1 onion, chopped fine
6-10 cloves of garlic, chopped
large pressure cooker*
water
Combine all ingredients in the pressure cooker, and fill 2/3 full with water. Cover & seal. Heat over med heat until pressure is reached. Turn down to simmer for 30-40 minutes. Turn off heat and allow pressure to return back to normal. Open pressure cooker & taste your beans to see if they are soft enough. Some beans require longer if they are bigger in size. If so, continue cooking under pressure for 20-30 more minutes until they are soft. You can eat them as is, or use them to make refried beans, use in Huevos Rancheros, tacos, burritos, quesadillas, nachos, chili, etc.
*Please read the instructions for your pressure cooker, as each can be very different & sometimes dangerous
every recipe I have TRIED to make gluten-free corn tortillas has made me frustrated because they taste plain, crack easily, and require heaps of patience on my part. This recipe was an experiment, but it worked!! Xanthan gum is not very common, but its so important for this recipe! I hope you find some....
2 cups corn flour (masa harina)
1/4 cup powdered milk
2 tsp xanthan gum
1/2 tsp salt
1 cup warm water
1 tsp olive oil
1 egg
Combine dry ingredients in a medium bowl. Add water, egg & oil - mix until it becomes a doughy consistency. Form into a ball, and let stand covered for 30 minutes. You can also wrap it in saran wrap, to keep it moist. Then form into 5-8 balls and press individually between wax paper in a tortilla press. Brown each tortilla in a non-stick skillet (about 1 minute on each side) until lightly browned (no oil needed). Enjoy!!
1 cup powdered milk
1/2 cup honey
1/2 cup all-natural peanut butter (crunchy or plain)
Optional: (1/4 cup) Rice Krispies, Koala Crunch (chocolate/plain), or any rice-crispy sort of cereal, to add some crunch to the yummy-ness. Also, you could use chocolate for dipping.
Mix powdered milk & honey first. Allow to sit for 5 minutes, and then stir in the peanut butter. Add optional ingredients here. Roll into 1-inch (or smaller) balls, and then roll in powdered milk to make them less sticky. You could dip them in melted chocolate if you wanted a more "candy" type of treat. To do this, just melt chocolate in a double boiler, and dip each ball partly into the chocolate, and chill. Chill the PB balls for at least 30 minutes and enjoy! Our girls would devour these in an hour if we let them. We prefer to savor them.... They are quite filling too. Hope your kids love them too!
glory to Violet McNabb, Justin's grandma - who often made them for him
this is Alabama meets Gluten-free meets China....
2 chicken breasts, boneless/skinless, cubed or sliced
1/2 cup GF flour
1/3 cup corn meal
1 tsp GF baking powder
1 T sugar
1 egg
1/3 cup milk
1 T canola oil
Peanut oil for frying
Cut chicken breasts into 1/2-inch pieces or into thin slices. In a shallow bowl, combine GF flour, corn meal, baking powder and sugar. In a separate bowl, combine egg, milk and canola oil. Add wet ingredients to dry ingredients; stirring until well blended. Heat a large, heavy and deep frying pan (we use a wok) over high heat; adding about 1" peanut oil. When oil is hot (375 degrees F.) reduce heat to medium-high. Roll chicken pieces in batter until completely coated. Carefully fry chicken pieces in oil, a few at a time, turning with tongs (we use chopsticks). When chicken nuggets are nicely browned and cooked through, remove to a paper towel. Repeat until all chicken nuggets are cooked. Serve immediately with ketchup or ranch dressing.
Options: If you have any left-over batter, we have used it to coat squash (in sticks) or carrot medallions. The kids will eat most anything that is deep-fried. :)
glory to www.glutenfreeda.com
This is a well-known way to make your own ice cream - without the big machine. The kids love to help too! Your outcome might vary, depending on weather, humidity, etc. Have fun trying out the different flavors and toppings. 
1 T sugar
1/2 cup milk or half-n-half or whipping cream
1/4 tsp vanilla (GF)
6 T rock salt
1 pint-size ziploc/plastic bag
1 gallon-size ziploc/plastic bag
ice cubes - 1-2 trays worth
Fill the larger bag half-full of ice, and then add the rock salt. Seal the bag while you prepare the next smaller bag. Put the milk, vanilla and sugar into the small bag - and then seal it well. Place the small bag inside the larger one and seal again carefully. Shake both bags until mixture is ice cream, only about 5 minutes!! You can eat it right out of the bag, or freeze for later enjoyment!!
You can top with nuts, fresh fruit or any favorite topping. You can also double the recipe, or use other containers to make larger amounts (with any seal-able container). I have heard of people using 1 & 3 pound coffee cans, with resealable lids! You can also improvise and use juice in place of milk for a sorbet!! This is how Justin's grandma makes it, I think with Pineapple juice? You could also add cocoa/chocolate syrup too.
glory to Violet McNabb, 93 and still making it!!
1 cup smooth peanut butter
4 oz. cream cheese
1/2 cup milk
1/2 tsp vanilla
3 cup confectioner's sugar
1/2 cup (about 6) chocolate covered peanut butter cups, crumbled
Beat first 5 ingredients until smooth and fluffy. Frost cake/cupcakes and sprinkle with pb cups. Refrigerate until its time to eat!
GF Pantry Chocolate Cake Mix
5 T soft butter
2 large eggs
1/2 tsp GF vanilla
1 cup buttermilk or yogurt
Preheat oven to 350F. Grease & flour cake pan. Beat butter until fluffy, then add cake mix until crumbly. Add eggs, vanilla & beat again. Beat in buttermilk or yogurt. Spoon into prepared pan and bake 40-45 minutes. Cool 10 minutes before removing from pan. Frost & serve! Yields 10 servings. For cupcakes: Fill cupcake holders 3/4 full, and bake for 22-23 minutes. Yum!
this is a staple food in Uyghur culture. Uyghur people usually eat Polo a few times each week. 
1/2 cup + vegetable oil
2-3 tsp salt
1 pound beef/lamb, cut into 3-4 chunks
5-8 carrots (orange & yellow), sliced into strips
1 medium onion, sliced
5-8 garlic cloves, chopped
1 tomato, diced
3-4 T tomato paste (GF)
3 cups rice, rinsed
3 + cups hot water
Optional
more onion
raisins
dates, chopped
Prepare all your ingredients first. See picture to know how to cut carrots into thin slices. Then, in a large wok, heat oil on med-high heat. When oil is very hot, add 1 tsp salt, and then add the meat to brown. Cover with lid to prevent splattering. Brown on each side for 3-4 minutes. Add onions & garlic, and stir well. Remove meat (set aside) and add thin carrot slices to onions/garlic. Stir well until coated with oil. Cook for 3 minutes, and add tomato, stir well. Cover & stir every 5 minutes. While simmering, cut the meat into bite-sized chunks. After 10 minutes, add 3-4 T tomato paste, 1-2 tsp salt, and the cut-up meat. Simmer for 5 more minutes and add 2 cups of hot water (add optional items here). Stir and spread carrots/meat out in the wok so that the rice can cook in the middle. Add 3 cups rice, patting it down into the wok (not stirring) so that it soaks up the liquid. Add more water (1-2 cups) until rice is almost immersed. Cover and reduce the heat to med-low. Let simmer for 15-20 minutes, checking to see if more water needs to be added. After 15 minutes, check the rice, and stir a bit if top remains uncooked. Add water if necessary. Stir rice and enjoy!!
glory to Bilqiz, my amazing teacher!
4 eggs
3/4 cup milk
3 T brown sugar
1 tsp ground nutmeg
1 tsp vanilla
12 slices of your favorite bread (cinnamon raisin bread is my fave)
1 T ground cinnamon
In a large mixing bowl or flat tupperware container, beat the eggs. Add milk, brown sugar, nutmeg & vanilla; stir well to combine. Soak bread (one slice at a time) in the egg mixture until saturated. Heat a lightly oiled griddle or frying pan over medium high heat. Brown bread on both sides, sprinkle with cinnamon and serve hot. Top with fresh cut fruit, syrup and/or maple syrup.
This is something my grandma always made for me as a little girl, whenever we went to visit. so forever it has been called, "grandma eggs" even though its a simple egg+toast combo!
1 egg
olive oil
garlic salt
1 slice of toast
butter
First toast the bread, butter and cut into strips, then into bite-sized squares. Put in a bowl. Then, fry the egg, sprinkle with garlic salt, and place it atop the bread. Cut up the egg so the yolk soaks into the toast, and there you have it!! Our girls love it too. You can multiply the recipe, and make more for the entire fam.
glory to my grandma, Irene Webber
