Cheesy Biscuits

These biscuits are perfect for lunch or dinner. Yum!

Ingredients:
2 cups Bisquick mix
2/3 cups milk
1/2 cups shredded cheddar cheese
1/4 cup grated parmesan cheese
1/4 cup melted butter
1/2 tsp garlic powder
1 tsp parsley

Directions:
1. Mix together Bisquick mix, cheese, garlic and parsley.
2. Add in milk and melted butter.
3. Mix until ingredients are combined and then beat vigorously for 30 seconds.
4. Drop by rounded spoonfuls onto a nonstick cookie sheet. (Use a larger serving spoon for bigger biscuits)

Bake at 450* for 8-10 minutes.

Variations: Want more cheese flavor? Try topping the biscuits with even more shredded cheddar before you pop them into the oven. And feel free to experiment with the cheese you use! Try a combination of mozzarella and parmesan, or white cheddar and jack cheese. Where ever your taste buds lead you, I'm sure it will turn out great!

Now go on, get dirty!

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Gluten Free Breakfast Bites

These quick and easy breakfast bites are great for a deliciously healthy breakfast on the go.

Ingredients:
1 1/4 cups quick oats
3/4 cups peanut butter
1/2 cup ground flax seed
3/4 cups dried cranberries
1/2 cup honey
1 tsp vanilla
1 tsp cinnimon

Directions:
1. Mix all ingredients together, adding in the liquid items (honey and vanilla) last.
2. Drop by rounded spoonfuls onto a non-stick cookie sheet.

Bake 350* for 5-10 minutes

Variations: For a sweeter bite, try substituting the dried cranberries with dried blueberries, chocolate chips, coconut, or anything else that sounds yummy! Have fun with it!

Now go on, get dirty!

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Coconut Macaroons

I'm not quite sure how it happened, but ever since a few years ago I have been hooked on macaroons! Marcie and I used to stock up the moment the grocery stores would begin carrying them for the holidays. This would only leave us with a craving that seemed to be year long though, as we could never manage to find them anywhere in the off season.

If any of you are looking to try your hand at making some of these wonderful treats at home this year, here's an simple and (relatively) healthy recipe for you to try. A bit of a warning though, macaroons are can be delicate. Don't be intimidated! Just go with your gut and keep at it until you find the perfect mix of ingredients. mixing speed, and cooking time. You'll be an pro in no time!

Coconut Macaroons

Ingredients:
2 egg whites
1/2 teaspoon vanilla
2/3 cup sugar
1 1/3 cups flaked coconut

Directions:
1. In a medium mixing bowl, beat egg whites and vanilla with an electric mixer on high speed until soft peaks form (The tips will curl sightly, this usually takes a few minutes).
2. Add in your sugar, a little at a time.Continue to beat on high until stiff peaks form (the tips will stand straight up) and then fold in your coconut.
3. Drop the mix onto a lightly greased cookie sheet, about 2 inches apart.

Bake at 325* for about 20 minutes or until the edges are lightly browned. Transfer to a wire rack to cool and viola!

If you like, you can drizzle melted chocolate over the cooled macaroons (as shown in picture). I like to use bitter-sweet chocolate to even out the sweetness of the coconut.

Now go on, get dirty!

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Gluten Free Breakfast Bars

These breakfast bars are great to make ahead and eat throughout the week.

Peanut Butter & Banana Breakfast Bars
Ingredients:
2 3/4 cups rolled oats
1/2 cup honey
3/4 cup peanut butter
1/3 cup butter
2 eggs
1 tsp. vanilla extract
2/3 cup coarsely broken banana chips


Directions:
1. Stir oats and honey
2. Add peanut butter, butter, eggs, and vanilla extract. Spread into a 8" square baking dish.
3. Sprinkle with banana chips

Bake at 375* for 20-25 minutes.

If you want to make it a little sweeter you could add chocolate chips or use almond butter rather than peanut butter. You could also drizzle with melted chocolate to make them really delicious.

So go on, get dirty!

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Truffle Covered Raspberries

Just in time for Valentine's Day,: Here's a super easy recipe for Truffle Covered Raspberries.

Ingredients:
1/2 cup evaporated milk
1/4 cup sugar
11.5 oz semi-sweet chocolate chips
1/2 tsp. instant coffee
1/4 cup seedless raspberry preserves
11.5 oz dark chocolate chips
fresh raspberries

Directions:
1. In a heavy sauce pan, combine the milk and sugar. Bring to a rolling boil, continue to boil over medium heat, constantly stirring for three minutes. Remove from heat and stir in the chocolate chips, instant coffee, and seedless raspberry preserves. Mix until smooth and chill for one hour.
2. Grab about 1 tbsp of the chilled mixture and flatten in your hand. Add a fresh raspberry and roll the mixture into a ball around the raspberry. Place ball onto wax paper. In a heavy sauce pan, melt the dark chocolate chips and poor over the truffles. Chill coated truffles until firm.
3. Cover and store in fridge.

These can be decorated in many ways. You can drizzle them with red candy coating, sprinkle with red sugar, or simply leave them covered in the chocolate coating. Any way you do it, they're delicious!

So go on, get dirty!

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Peanut Butter Cookies

Photo Found at Life, Gluten Free.

I have many friends and family with a Gluten allergy, and it can be hard finding yummy recipes for them! These cookies are not only gluten-free, they're extremely simple! For this super easy recipe, you will only need 4 things, sugar, egg, peanut butter, and vanilla extract.
Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
1/2 tsp vanilla extract

Directions:
Mix all ingredients together, drop onto a nonstick cookie sheet, and bake at 350 degrees for 8 to 10 min.

Completely simple, right?

So go on, get dirty!

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Chocolate Butterscotch Cupcakes

Here's another yummy recipe we created for our bakery:

Chocolate Butterscotch Cupcakes
1 cup sugar
1 cup brown sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp almond extract
1 cup boiling water
1 Butterscotch pudding cup

Directions:
Mix together all the dry ingredients.
Add in the eggs, milk, oil, and almond extract: beat until smooth
Add the water and pudding and mix until blended
The batter will be watery so you will have to ladle the batter into your liners.

Bake at 350* for 20-25 min. Cool in the pan 5 min, then remove and cool completely.
Frost cooled cupcakes and top with butterscotch chips. Yum!

For the frosting, use our Marshmallow Frosting recipe and simply add Cocoa powder:

Marshmallow Frosting
Ingredients:
4 sticks unsalted butter (room temperature)
2 cups powdered sugar
20 oz marshmallow cream
2 tsp cocoa powder

Directions:
Beat butter until creamy
Add sugar 1/2 cup at a time, beat until fluffy
Stir in marshmallow and cocoa powder.

So go on, get dirty!

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